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Ingredients: 1000 grams of chicken leg meat.

Seasonings: 350g Chubang pure sesame oil, 410g Chubang soy sauce, 300g Chubang mature vinegar, 100g Chubang pure rice vinegar, 50g Chubang MSG, 60g Chubang chicken essence, 20 grams each of chili oil and Sichuan pepper oil grams, 1560 grams of black bean sauce, 150 grams of chili, 460 grams of sugar water, 100 grams of minced garlic, 150 grams of peanut butter, 50 grams each of onion and ginger, 50 grams of Chubang onion and ginger cooking wine, and 5 grams of salt.

Cucumber juice: Mix 700 grams of cucumber juice, 300 grams of celery juice, 80 grams of sugar, and 4 grams of lecithin, then filter and pour into a siphon bottle, mix well, and refrigerate for two hours.

Production process:

1. Remove the bones from fresh chicken thighs, rinse them with blood, marinate with 50 grams each of onion and ginger, 50 grams of Chubang onion and ginger cooking wine, and 5 grams of salt. Put it in a vacuum bag and seal it, then put it into a low-temperature slow cooker at 64 degrees. 1 hour, cook and roll into rolls, let cool and cut into slices for later use;

2. Combine 350g of Chubang pure sesame oil, 410g of Chubang soy sauce, 300g of Chubang mature vinegar, 100g of Chubang pure rice vinegar, 50g of Chubang MSG, 60g of Chubang chicken essence, chili oil and Sichuan pepper oil. Mix 20 grams, 1560 grams of black bean sauce, 150 grams of chili, 460 grams of sugar water, 100 grams of minced garlic, and 150 grams of peanut butter to make a sauce;

3. Use liquid nitrogen to fry the red oil at a low temperature of -196 degrees, fry it into a smoothie and put it on a plate;

4. Stack the chicken thigh slices, pour the sauce on them, and serve with cucumber juice.

Dishes Features: Spicy and rich, refreshing and not greasy