Isn't the chicken a chicken? At that time, I was in Chengdu. When I faced a pot of hot and spicy skewers, I had this question. It took a long time to try to identify the weight of the "chicken" from a red oil. It is a roadside stall. The diners are full of enthusiasm, the owner is a middle-aged man about 50 years old. Hearing that the amaranth in the original chicken is indeed only chicken, but also add a variety of vegetarian dishes. But nowadays, with the increase in the taste of the diners, the ingredients in the oysters are getting more and more full. Then again, authentic pheasant must also put rattan oil, but foreigners like me will choose not to eat the cane oil. Eating this is too private, it has nothing to do with any standards, it is only about taste. When the string is lifted from the delicious soup, it is wrapped in the upper layer of red oil, which is hot and spicy. It is only serious when it is eaten in the mouth. Different foods are soaked, precipitated and tasted again and again. It seems that the water meets, but it is more intense and warm.
Soak the spices in hot water for 30 minutes.
The chicken legs were taken out for 15 minutes, the flesh was separated, and the bones were kept in the pot for 1 hour.
Heat the oil to 60% heat, add ginger and the spices in the first step.
After 20 minutes of low heat, add chili noodles, comfrey, white sesame seeds and stir for a while.
Chicken wings, chicken chops, favorite vegetables, simmer in salt water, take out the strings.
Insert the string into the chicken soup that was cooled in the second step and pour in the cool red oil.