Remove the internal organs of the three yellow chickens, wash them, and cook them in a pot of boiling water for a quarter of an hour.
2
Mix in half a scoop of cold water, and when the water boils again, turn the chicken over and cook for another 10 minutes, then mix in half a scoop of cold water.
3
After the water is boiled, turn over, use small bamboo thorns to pierce the chicken, and when no blood comes out, it can be picked up.
4
Soak in chilled water for 1 h and remove to dry.
5
Brush the chicken skin with a layer of sesame oil.
6
Then divide the neck, wings, chest, and back ridge and gently pound them with a rolling pin to make them soft.
7
Hand torn into chopstick-thick strips of meat
8
Place the head, body and feet of the chicken on a plate.
9
Red oil, peppercorns, paprika, sesame oil, soy sauce, sugar, green onion, cooked sesame seeds, salt and mix well into a sauce
10
Drizzle the sauce on a plate and garnish with green peppercorns to serve.