Add water to a boiling pot, add pepper, pepper, star anise, fragrant leaves, Amomum tsaoko, Radix Angelicae Dahuricae, Radix Codonopsis, Cortex Cinnamomi Japonici, scallion and string pepper, and boil until the flavor comes out, so as to keep the chicken fresh and delicious. In fact, most of the pepper chickens in Xinjiang are made by laying hens. The variety of pepper chicken with high price is better, but the chicken with low price cannot be guaranteed. You know, you will always pay the price to get what you want, and the price will always be the dominant quality. But it won't fall apart, then turn off the fire, add 25 grams of salt, soak in the original soup for another 6 hours, then take it out and drain it, and dry it in the shade for 2 hours. After that, take meat from chicken breast and chicken leg, tear it into strips 6 cm long and 1 cm wide and put it on the plate.
Pepper chicken preparation materials: 1 laying hen (579 is also acceptable), pepper oil, Weidamei, white sugar, sesame oil, monosodium glutamate, red millet spicy (minced), chopped green onion, red oil, Jiang Mo, coriander, minced green pepper and spicy sauce. Boil the whole chicken with high fire, turn to medium fire for about 30 minutes, then turn off the fire and soak for 20 minutes until it is mature, then take it out and put it in cold boiled water for cooling, then take it out and blow-dry the chicken skin with a fan, put it on a chopping board, take out the chicken bone, cut it into strips and put it on a plate.
Half an onion, 3 green onions, appropriate amount of string peppers, appropriate amount of sesame oil, appropriate amount of salt, appropriate amount of pepper granules, appropriate amount of pepper granules, appropriate amount of ginger, 2 star anise, 5 fragrant leaves, 1 tsaoko, a small piece of cinnamon, appropriate amount of pepper, appropriate amount of pepper powder, two red dates and 3 pieces of angelica dahurica.