cold salad
By VicentaLakin
Recipe Recommendations
- Stewed chicken legs appropriate amount
- sheet jelly appropriate amount
- dried chili appropriate amount
- pepper appropriate amount
- soy sauce appropriate amount
- sesame oil appropriate amount
- slightly spicy
- burn
- ten minutes
- simple
Steps for cold salad
1
Stewed chicken legs: The big chicken legs-Wash them-boil them tightly to remove the fishy smell-Put them in a casserole and stew-Add the aniseed, pepper, fragrant leaves, and cumin-Add appropriate amount of cooking wine after boiling-Simmer on low heat for 30 minutes. Prepare the vermicelli: Rinse the vermicelli slightly with cold water, cut into the width and length you want for later use2
Making chili oil: Rub 2 dried peppers by hand into pieces and place them in a dry bowl-Put appropriate amount of vegetable oil in the pan-Put 10 pieces of pepper in the oil and fry until black smoke comes out, and then quickly pour them into the bowl with chili noodles. Serve with chili oil. Making mashed garlic: as described in salad (1)3
Mixing: Cool the stewed chicken legs, tear them into small pieces by hand, and place them in a large bowl-place the cut vermicelli skin on the muscle pieces-move in chili oil, garlic mashed soy sauce, chopped green onion, sesame oil-mix well. Use4
Mix: Cool the stewed chicken legs, tear them into small pieces by hand, and place them in a large bowl-place the cut vermicelli skin on the muscle pieces-move in chili oil, garlic mashed soy sauce, chopped green onion, sesame oil-mix well. Serve