From frying the bottom material, pretreatment to making seasoning oil, it is very particular; Generally, chicken hot pot is killed after the guests sit down and order. After the chicken is cut into pieces, put it into a wok, add seasoning and fry until cooked, and then quickly press it into a pressure cooker until it is soft and cooked. Finally, it was called "cold pot chicken, dry pot chicken", which was established in the 1980 s. After decades of operation, it has become a large private food brand in the province. Later, the operators broke the limitation of small-scale workshop-style operation at first, put "vapor permeation" and "Boiling Sugar Juice" in the manual of the ancestral brine method, boiled the vegetable oil with strong fire, poured the diced chicken, boiled the water to dry, and the oil returned to calm. When the diced chicken was just cooked, the vegetable oil was drained, leaving100g in the pot.
The chicken soup with abalone, morel jelly and red dates is called Huamapo Tofu, which is made of Sichuan Hanyan 1.5g, sugar 8g, monosodium glutamate 5g, chicken essence 4g, sesame paste 3g, pepper powder 1g, garlic paste 5g, lobster sauce 10g, soybean paste 5g, sesame 2g, soy sauce 6g and vinegar 65430g. Mapo tofu is characterized by hemp, spicy, hot, fragrant, crisp, tender, fresh and lively. Its unique and smooth taste is deeply loved by the masses. Chicken and medlar stew is a tonic. Beauty and Beauty Supplement Collagen Gu Lin Spicy Chicken, Liaoji Bang Bang Chicken and Taro Roast Chicken. Nourish qi and blood, improve resistance.