Slice the ginger, mince the garlic, crush half of the peppercorns, and cut half of the green onion into sections.

Put the chicken thighs in a pot under cold water, add green onion knots, ginger slices, a little Sichuan peppercorns, and pour in two spoons of cooking wine. Boil on high heat to remove foam, do not cover, and then turn off the low heat and simmer for about 15 minutes, until the chopsticks can poke through the chicken thighs.

The chicken thighs are stewed and removed into cold water to cool to make the meat and skin more elastic. Let cool and cut into pieces and place in a bowl. Save a bowl of soup for stewed chicken thighs.

Crush the peanuts and do not put them whole to avoid affecting the taste.

Take a bowl and add chili flakes, Sichuan peppercorns, and cooked sesame seeds and stir well. Heat the oil in a pan until the oil smokes, pour into a bowl and stir quickly. Leave it for a while, let the high temperature of the oil force out all the bright red in the pepper noodles, and the chili oil will be more bright red and bright.

Add minced garlic, light soy sauce, balsamic vinegar, chopped peanuts, chopped green onions, and then pour in a little chicken broth reserved in advance, pour in sesame oil and stir well, add a little salt to taste.

Drizzle the sauce over the stewed chicken nuggets, and you're done.

The bright red oil makes people appetite great, and the chicken nuggets invade the sauce, and when you take a bite, it is fresh and refreshing, and spicy.

It is precisely for this reason that this spicy, fragrant, tender and refreshing saliva chicken will have the reputation of "famous Bashu for 3,000 miles, and the taste of 12 states in the south of the Yangtze River".

When Wang Fatzi was busy, Cai Youyou was also cooking a dish that was stir-fried urgently, spicy and belly shreds.

Cut the cooked pork belly into shreds, cut the Hangzhou pepper and red pepper into shreds, pour oil into the pot, add the minced green onion and ginger and stir-fry until fragrant, then add the shredded pork belly and stir-fry, add the light soy sauce, oil consumption and salt and stir-fry evenly, add the shredded Hangzhou pepper and red pepper, and continue to stir-fry for a while.

The dishes cooked by Wang Fatzi and Cai Youyou are all spicy in taste.

In order to adjust the overall taste of the dish, Mo Xun cooked a relatively light fresh salted shrimp.

Wash the shrimp, cut off the whiskers, insert a toothpick into the middle of the back, gently remove the shrimp line, and rinse with water again.

Cut the chives into sections, take half of the prepared ginger and cut it into slices, pour an appropriate amount of water into the pot, put in the green onion segments and ginger slices, then add an appropriate amount of star anise, Sichuan pepper and cooking wine, and bring to a boil over high heat.

Wait until the soup is boiling, pour in the fresh shrimp, cook over medium heat for about two minutes, add an appropriate amount of salt to taste, and cook for another three minutes.

Cover the pot and simmer for 10 minutes to allow the shrimp to ripen and absorb the flavor thoroughly.

When braising shrimp, you can make a seasoned ginger vinaigrette.

Chop the remaining ginger into minced ginger and put it in a bowl, add an appropriate amount of balsamic vinegar, stir thoroughly, and mix into a sauce that is convenient for dipping when eating shrimp.

The characteristics of this dish are that the shrimp meat is original, the taste is fresh and sweet, and the ginger vinegar sauce can also make the seafood food produce a different kind of fresh taste.

Everyone in the kitchen is busy, and the diners in the restaurant are naturally happy.

On Sasha's side, the little one can already eat solid food.

Therefore, this woman who has always regarded food as everything, and who is a little arrogant, is carefully peeling off the skin of the light-tasting saltwater shrimp at the moment and sending it to the small bowl in front of the pink and tender glutinous rice dumplings beside her, her eyes are full of love and tenderness, and the word "good wife and mother" is vividly displayed.

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