Eat spicy chicken tips cold

Chasing the drama under the wine artifact

Ingredients

Sichuanpepper appropriateamount

Sugar appropriateamount

Salt appropriateamount

cookingwine appropriateamount

lightsoysauce appropriateamount

darksoysauce appropriateamount

driedchilipepper appropriateamount

ginger appropriateamount

garlic appropriateamount

chiliflakes appropriateamount

spices appropriateamount

chickenessence appropriateamount

chickentip apound

thirteenspices appropriateamount

five-spicepowder appropriateamount

Soak the tip of the chicken in warm water at 50 or 60 degrees Celsius for about a minute to remove dirt and blood from the lower surface
Then use light soy sauce, dark soy sauce, salt, sugar, cooking wine, green onion, and ginger into the chicken tip to grasp and mix evenly, and marinate for five minutes
Fry the tips of the chicken over medium-high heat
Then add oil to the pan and fry the prepared spices, garlic, green onions, ginger and peppercorns in oil over low heat until fragrant
Then pour the chicken tips, dried chili peppers, and chili noodles into the pot and fry, pour the sauce for marinating the chicken tips into the pot, pour the five-spice powder and thirteen spices into the pot, and finally stir-fry
them all evenly to get out of the pot.
You can make more at once, then seal it and eat it slowly