How to make Xinjiang Pepper Chicken (family version)

• 1. Remove the head and claws of the slaughtered native chicken, break it into large pieces, blanch it in a pot with cold water, take it out and drain
• 

  2.Heat water in the pot, add ginger slices, red peppercorns, and chicken and bring to a boil, then turn to low heat and simmer.30 minutes (depending on the size of the local chicken you bought), the chicken will be cooked

• 

  3.Take out the chicken and let it cool naturally, then tear it into strips according to the texture of the chicken

• 

  4.Slice chives, green peppers, and red peppers, and mince coriander

• 

  5.Put the cut ingredients into the chicken and stir

• 

  6.Add salt, chicken essence and chili sauce and stir

• 

  7.Green Soak the peppercorns in water for 2 minutes, remove and drain the water, and fry in an oil pan until cooked

• 

  8.Pour the hot oil and peppercorns on the chicken

• 

  9. In order to increase the numbness, it is recommended to add some pepper oil

• 

  10.After stirring evenly, plate and serve.