Sichuan - How to make shredded pepper and chicken

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  1.Add cooking wine, green peppercorns, ginger, green onions and enough water to chicken breasts.

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  2. Bring to a boil over high heat, skim off the foam, and cook for ten minutes to cook the chicken breasts Ripe.

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  3. Prepare a basin of ice water.

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  4.Put the cooked chicken breast into ice water.

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  5. Remove after complete cooling and tear into shreds

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  6.Celery and red pepper Cut into shreds

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  7. Add 2g of salt and mix well with the chicken

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  8. Transfer to a plate containing the finished product (the juice will pour out after a while, please do not use a flat plate)

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  9. Prepare red oil ingredients: mince garlic, cut millet and wattle into thin rings, put chili powder and sesame seeds together and set aside.

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  10.Put cooked rapeseed oil into the milk pot.

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  11. After high heat, add green peppercorns, garlic and chili rings and fry until fragrant.

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  12.Turn off the heat, add chili noodles and sesame seeds and stir evenly.

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  13. Let cool and add light soy sauce.

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  14.Add sugar.

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  15.Add the peppercorn oil and stir evenly.

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  16.Pour it over the shredded chicken.