How to make cold noodles with shredded chicken

1. The noodles should be round and high-gluten noodles, which taste better.Pour into a pot of boiling water, bring to a boil, take out cold water, put peanut oil in the wok, add peppercorns and fennel to the cold oil, fry over low heat until black, filter out the aniseed ingredients, pour in the noodles, mix well, and steam the noodles in the steamer for ten minutes.Let it cool in front of a fan, or put it in the refrigerator if you have more time.

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  2. Boil bean sprouts, celery or beans in water, let cool, and cut cucumber into shreds.Add four or five cloves of garlic with a little salt and MSG and pound into minced garlic.Microwave the chopped peanuts for one minute.

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  3. Chop the sharp peppers, put them into the mixing bowl, mince the onions, ginger and garlic, and fry them in a wok Put a little oil in it, add onion, ginger and garlic and stir-fry until fragrant.Add light soy sauce, vinegar, sugar and salt and stir-fry until fragrant.Pour it into the mixing bowl while it is hot.Use heat to dilute the chili pepper.Add red oil and crushed peanuts.Mix the minced garlic and put it in.cold.

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  4. Boil the chicken breast in cold water and tear it into shreds.When eating, add all the ingredients and mix well.