Mouth chicken

1

The food, the big legs, the peanuts, the onions, the ginger, the garlic

2

The most important ingredient: chili oil (applied in recipes — homemade chili oil)

3

(a) Water in the pot, cold water in the chicken leg, a small piece of ginger (breathing), two onions (with a small onion leaf tied) and boiled with a proper amount of wine, 15 minutes after the water has opened and 15 minutes after the water has been covered

4

Prepare a bowl of ice water in advance, extract chicken legs into the ice water and freeze them in the fridge

5

(a) Preparing for the preparation of the ingredients of the colded chicken leg, drying of the water in the flat pan, putting in peanuts with the smallest fire and making peanuts a little darker in their skin, so that the smell of peanuts can turn off the fire and cool

6

(b) The groundnuts gently rubbing them away after cooling

7

Put the peanuts on a dry board, find a bottle of glass with a fresh membrane, roll them down a few times, and make the peanuts into large particles of peanuts. (It is not too thin, it is too fine, it is not delicious, so I do not have to study)

8

(a) Take a proper amount of pepper and place it in a hot bowl without water

9

(b) The appropriate amount of oil in the pot to heat up to smoke, to turn off the fire and to cool it for about 20 seconds

10

(a) Pour oil on the peppers, which would make the peppers more numb (can hear the sound of oil)

11

When the ingredients are made, the chicken leg can be removed from the fridge, the sword cut, the chicken leg cut into pieces, the code placed in the plate, and a proper amount of peanut shredded

12

Scratch the oxen, cut the onions

13

Take a little bowl, put onions together, with salt, sugar, flavor, fresh, vinegar

1. After taking the chicken legs out, place them in ice water and refrigerate. This step is essential; it makes the meat firmer and the texture more refreshing. 2. The flavor of the sauce essentially determines how good the Spicy Chicken is. It is said that this dish is called "Mouth-watering Chicken" because it contains many Sichuan peppercorns; eating them makes your mouth go numb and causes you to drool involuntarily. So, don't be afraid to add Sichuan peppercorn oil—the more numbing, the more delicious it is. While seasoning, taste frequently and adjust it to your liking. 3. When preparing the Sichuan peppercorn oil, the oil must be heated to a high temperature before adding the peppercorns for a short while. The principle is the same as making chili oil. If the oil temperature is too high, the peppercorn oil won't be numbing; instead, it will be more fragrant. This would make the resulting Spicy Chicken less numbing, and the taste naturally wouldn't be as good. Of course, you can also use store-bought Sichuan peppercorn oil, which can save you the trouble.