Sichuan ProvinceKoupo ChickenThe seasoning for the sauce, the most important part is the mature oilChili peppers(Oil ) and red oil, they are different, with separate preparation methods:

Mature chili pepper oil (oil ):

Choose coarse-grained chili powder, place it in a container, sprinkle sesame seeds on top.Sesame seeds. Heat the vegetable oil until hot, add a large amount ofKunming pepperseeds, severalstar aniseand three forks. After burning and spiciness, use a spoon to pour into the container with chili powder and sesame seeds, stir continuously just enough to cover the chilies, then cool the remaining oil from the pot and pour it together into the container. This method prevents the chilies from scorching and gives them an attractive color.

Red oil preparation (1):

Take a large pot with a lid.Add vegetable oil, heat while adding dried red peppers in large quantities, broken up.Heat until the oil is hot, the peppers are slightly scorched, sprinkle a large amount of chili flakes and a handful of Sichuanese Kunming pepper (the best), quickly remove the pot from the flame.Hold the lid with your right hand, hold about 50ML of cool water in a small bowl with your left hand.Pour the water into the oil pot, tightly close the lid.A violent reaction will occur at this time.Cool and bottle once it has cooled down. 

Red oil preparation (2):

Usually fryingchili oildoes not result in a red color; this method can produce red chili oil. First, add water, oil, and large amounts of peppers to the pot without adding pepper kernels, cover and slow-cook over low heat, do not uncover. When there is hissing noise, open the lid when it quiets down, fry until the peppers are crispy. 

Adding water can leach out the red pigment from the chili, reduce oil temperature, making the chili oil more flavorful.

Now that we have these two items, half of the Sichuan spicy seasoning is ready. Next, make the.Ginger and garlic juice:Chop the finely, place in a bowl, add water, with enough to cover by more than a little bit, use a rolling pin to crush thoroughly (of course, using a food processor can save effort), let the liquid become yellowish green, set aside.

Final seasoning preparation:

Mix rice wine, mature chili pepper oil, and in a bowl to form a sauce, pour over

cold mixed vegetables

, sprinkle with sesame seeds,,, chopped scallions.If you don't have them, leave out the and green onions!The preparation of:Ms. Wenyi's Sichuan Pepper Chicken Ingredients:Three yellow chickenAlcohol, chili powder,,,soy sauceSaltMethod: 1) Clean the chicken and cut it into pieces.Add alcohol, to the pot before the water almost boils.Boil when the water is boiling, add the chicken for 10 minutes. 

Do not boil for too long or the will be tough.

　　

2) Immediately immerse the cooked chicken in cold water, ideally ice-cold water to chill quickly.

This gives a smooth and crisp skin that doesn't easily disintegrate.

3) Wash the, chop finely.Heat oil to six-tenths hot, add chopped, stir-fry until fragrant, turn off the heat, pour into the chili powder, let settle, then strain out the oil which is the red oil.(Note: If you don't have a strainer, remove the after heating, and then pour in the chili powder to produce the red oil.4) Take the chicken from the ice water, drain well, cut into small pieces, place on a plate.5) Mix together the, salt,,, two spoonfuls of red oil, stir thoroughly and pour over the.

Add, scallions, or sesame seeds to taste. If you don't have them, it's fine without!Add the scallions, ginger, and cooking wine to the pot before the water starts to boil.When the water comes to a boil, add the chicken and cook for 10 minutes.Don't cook it for too long, as this will keep the meat tender.Chickenis more tender.

2) After cooking, immediately place the chicken in cold water, preferably ice water, to shock it.This makes the skin smooth and tight, crisp and less likely to fall apart.

3) Clean the scallions, ginger, and garlic, then chop them finely.Heat a wok with oil, wait until it is 60% hot, add the chopped scallions, ginger, and garlic, stir-fry until fragrant, turn off the heat, pour in the chili powder to let it settle, strain out the oil which will be the red oil.(Note: If you don't have a strainer, remove the scallions, ginger, and garlic after cooking before pouring the oil into the chili powder.）

4) Remove the chicken from the ice water, drain well, cut it into small pieces, and place them on a dish.

5) Mix soy sauce, salt, sugar, vinegar with two spoonfuls of red oil, mix well, then pour it over the chicken.You can add somecilantro, green onions, or sesame seeds according to your taste.If you don't have them, they are optional!