Sichuan style shredded chicken cold noodles recipe

People die for money and birds die for food. Although this saying has some truth to it, it is not entirely true in today's society, because many people die because of "food". Many people get sick and die because of unhealthy eating. In order to avoid dying in such a miserable way, follow me to learn how to make Sichuan style shredded chicken cold noodles.

1.1 Add soy sauce, vinegar, sugar, pepper powder, chili pepper oil to the scallion oil bowl, sprinkle with a layer of cooked sesame seeds, and mix well.

2.2 Add peppercorns and ginger slices to cold oil and fry over low heat until fragrant. Remove the peppercorns and ginger slices after they change color. Continue to add scallion and chopped garlic and fry until slightly yellow, turn off the heat and pour into a small pot. If you don’t like fried onions and garlic, you can fry the onions, garlic, peppercorns and ginger slices together until golden brown and then remove them.

3. After the water in the pot boils, put the freshly cut noodles in and steam for 8 minutes, then take them out and let them air dry.

4. Take another large pot, put the steamed noodles in after the water boils, cook for about 3 minutes, and then remove the noodles when they are 80% cooked. Drain the noodles and put them in a wok, shake them and add sesame oil or pepper oil. It is best to use a large electric fan to blow them vigorously until the noodles are completely cool and look shiny and crisp without sticking.

5. Cut the cucumber into shreds, cut some green onions and minced garlic, add the prepared sauce and pour it on the noodles, stir well and serve

Today’s introduction to Sichuan-style shredded chicken cold noodles ends here. Thank you for your attention. Now that you have learned the method, try it out as soon as possible. Your family is looking forward to your delicious dishes being served!