Authentic Cangzhou hot pot chicken practices are as follows:

Prepare materials: chicken thighs and wings, konjac, sweet potato flour

1, chicken wash and dry water, fried chicken of various materials ready, shabu shabu dish washed and rewritten standby,

2, pour oil in the pot, the oil can be wider, into the two or three slices of ginger fried incense. Then put Pixian bean paste, I am three pounds of meat, put a whole bag of sauce, afraid of spicy can be appropriate to put a little less, but less put the taste is a little light, it is recommended that can be put on the flavor is positive. This step to the whole small fire, so as not to paste the pan, stirring constantly until fried red oil,

3, this is the state of fried red oil, this time you can put the chicken,

4, pouring into the chicken continue to stirring constantly, in the fire, it really needs to stirring constantly, the speed of the hand is not fast, stamina can be adjusted to the small fire stirring constantly, don't paste the pan until the chicken inside the water dry, the sauce to taste before you can! The sauce can be flavored. You can see the color red. This time you need to continue to season. Add a lot of pepper and pepper, moderate salt, because PI County bean paste is very salty, so then put salt need to be cautious, taste the flavor in the adjustment, and hot pot chicken is the more shabu shabu flavor is stronger. Start not too salty,

7, adjust the flavor after the pot boil, continue to stew. Simmer for about twenty minutes or more to allow the full release of the sauce flavor into the chicken. It should be noted here that because of the hot weather, the shabu-shabu behind the hot pot chicken made this time is in the form of a one-pot meal. The first seven steps and ordinary hot pot chicken is the same,

8, stewed until the flavor comes out, the chicken is soft and rotten can be,

9, the finished product.