New Red Oil Chicken Slices Spicy and Fragrant This red oil is really awesome

1 kg of fresh boneless chicken thighs, 20 grams of hair parsley, dry pot bamboo shoots, and 15 grams of cold powder slices.

Seasoning 100 grams each of green onion, ginger slices, salt and cooking wine, 30 grams of dried safflower peppercorns, 50 grams of dried chili pepper segments, 10 grams of ground peanuts, cooked white sesame seeds, and 10 grams of spring onions.

1. Rinse the fresh boneless chicken thighs, dispose of the excess scraps, add 50 grams of shallots, ginger slices, and cooking wine and marinate for 30 minutes, blanching. 2. Add water to the bucket and bring to a boil, add 50 grams of green onion, ginger slices, dried safflower peppercorns, dried pepper segments, salt, cooking wine, put in the blanched chicken thighs, change to medium heat and cook for 25 minutes, put them on the plastic wrap while hot, the bottom 2 chicken thigh skins are facing down, the top 2 chicken thigh skins are facing up, press each other, roll tightly with plastic wrap, and refrigerate in the refrigerator for 20 minutes. 3. Remove the refrigerated chicken thighs from the plastic wrap and cut into 0.4 cm thin slices; put the hair parsley segments, dry pot bamboo shoot segments, and cold powder slices on the bottom of the plate, evenly place the sliced chicken thigh meat on top, pour 100 grams of secret sauce, sprinkle peanuts, white sesame seeds, and green onion flowers.

Secret sauce ratio bone broth, red oil 150 grams each, oyster sauce 50 grams, sugar 40 grams, pepper oil 30 grams, flavor powder, chicken essence 20 grams each, soy sauce, beautiful fresh soy sauce 10 grams each, spicy fresh sauce 15 grams, spicy sauce 100 grams (dried peppercorns, thousand peppers stir-fried dry flavor, cool and crushed, added to the red oil soaked for 3 hours to produce spicy flavor, beat off the residue), sesame oil 20 grams, mix and stir well.

Key 1 Choose fresh boneless chicken thigh meat, and the heat should not be too large when cooking to prevent the skin from breaking. 2. When rolling chicken, it should be hot, and the skin must be facing outward when rolling. 3. Spicy ingredients must be fished out in time after soaking time, otherwise the taste is bitter.