(6 persons)

A rooster (weighing about 2000g), 500g lean pork, 200g sausage, ox throat150g, white gourd and potato150g, water spinach and leek, 200g green garlic sprout100g.

condiment

50g of cooked vegetable oil, 50g of chicken oil, 20g of pickled peppers, ginger slices 10g, 5g of pepper, 6g of pepper, and a package of spices (including star anise, angelica dahurica, peel fruit, bitter orange, clove and other appropriate amounts). ), salt 5g, monosodium glutamate 3g, a little soy sauce, fresh soup 1500g, and 66 lobster sauce.

Practice of Roasting Chicken Hot Pot

1. Slaughter the rooster, remove the hair, viscera and claw tips, wash the chicken intestines, cut into pieces, wash and drain the chicken gizzards and liver, and cut the chicken into 4cm square pieces with a knife. Put the above materials into a pressure cooker, add a proper amount of water, add cooked vegetable oil, chicken oil, pickled peppers, ginger slices, pepper, spice bags and soy sauce, inflate, add a pressure limiting valve15min, cool, and pour into a hot pot.

2. Wash the lean pork and slice it. Slice the sausage. Wash the cow's throat and cut it open. Peel wax gourd and potato, wash and slice. Wash the water spinach selectively. Remove old leaves from leek and green garlic seedlings, wash and cut into sections. The above ingredients are all in two plates, around the hot pot. Hot pot is boiling, eat chicken, eat meat and vegetables, and drink soup thoroughly.

The dish is made of hot pot juice, coriander powder, leek flower, salt and monosodium glutamate, and every dish has it.

Note: this hot pot is different from hot pot chicken. Hot pot chicken is made by quickly frying chicken pieces and adding ingredients to make soup. Roast chicken chafing dish is made with a pressure cooker. You can add Tonga seasoning in the middle of the hot pot to avoid bland taste.

Exercise 2

Folding material

Rooster 600 grams

Folding auxiliary material

Cabbage100g

80 grams of mushrooms

Tofu 1 block

Duck blood100g

Spinach 80g

2 lettuce

10 shrimp

50 grams of fish tofu

Auricularia auricula 50 grams

condiment

Appropriate salad oil

Appropriate salt content

Appropriate amount of chicken essence

Onion amount

Ginger amount

5 g pepper

10g dried pepper.

Proper amount of cooking wine

Proper amount of soy sauce

Pepper 10g

Pixian bean paste right amount

Douchi right amount

Practice of Roasting Chicken Hot Pot

1. Stir-fry dried Chili, Zanthoxylum bungeanum and Zanthoxylum bungeanum in oil for later use. Stir-fry over low heat, but don't stir-fry.

2. Put the oil in the pan, fry the chicken pieces, ginger slices, onion slices and garlic slices, and shovel them aside when the oil starts to flow.

3. Add chopped Pixian bean paste, lobster sauce, salt, sugar and soy sauce.

4. After frying, add cooking wine, pour broth or clear water, boil, transfer to pressure cooker, and press 15 ~ 20min.

5. Pour the chicken nuggets and soup in the pressure cooker into a hot pot, sprinkle with fried Chili festival, pepper and pepper, and add chicken essence to serve.

6. After eating the chicken pieces, you can brush all kinds of vegetarian soup.