Then use a small sieve to go through it, sieve out the uniformly textured crumbs for the dipping sauce, and pour the remaining Sichuan peppercorn shells into the basin to prepare the marinade for secondary marination.
Wash some small scallions, only the white part is needed, cut into small sections and place in the basin.
Mix evenly with the Sichuan peppercorn shells to form scallion pepper seasoning, which is a condiment used in some old dishes.
Once the scallion pepper seasoning is ready, Xie Baomin grabbed another small basin, and according to a 2:1 ratio, added low gluten flour and potato starch, a small spoonful of salt, cracked in an egg, and drizzled in half a spoonful of cooking oil.
Stir until it reaches a thick consistency.
After finishing all these, the chicken in the pot is about ready.
Steam it a little longer, then take it out from the steaming cabinet.
As soon as the cabinet door is opened, a rich aroma wafted out.
Wei Qian smiled and said:
