The raw material of this technology is 35-45 days old white striped chicken, which is processed by pickling, frying, stewing and so on with pepper, pepper, bean paste, salt, sugar, nutmeg, angelica dahurica and mugwort leaves. Finally, you can eat it directly, or you can add a small bag of soup and sell it as a commodity, so that you can experience the delicacy of the restaurant at the family table.

In fact, hot pot chicken is an innovative combination of red-cooked chicken and spicy hot pot in Sichuan cuisine, with chicken as the main material and great autonomy.

Cut the slaughtered rooster into pieces and soak it in salt, cooking wine and pepper for 20 minutes. Vegetable raw materials (such as lettuce, carrots, water-soaked bamboo shoots, etc.). ) is also cut into pieces or strips.

Add oil to the pan and cook until medium-rare. Add ginger and onion to the wok, and then stir-fry the chicken pieces. After the aroma, add an appropriate amount of hot pot red soup (if it is cooked at home, you can put half a packet of hot pot bottom material to stir fry), add vegetable raw materials and chicken offal pictures to the hot pot, soak a little wild pepper and cook it over low heat. (If time is tight, use a pressure cooker)

When cooked to 90% maturity, add the cooked red soup (if not, add bone soup/chicken soup, even add boiled water, add salt, monosodium glutamate, soy sauce and white sugar to taste), serve, serve with flavor dishes, and cook over high fire until the chicken is cooked and soft. (you can also serve it completely cooked and soft, and you don't need to order it. )

Eat chicken and vegetables first, and then cook other vegetables on the fire, which is quite characteristic of hot pot.

Practice 2 of hot pot chicken:

1. Prepare ingredients

2. Wash the chicken to remove the fat paste, slice the ginger and garlic, chop the pepper, cut the Flammulina velutipes to 2-3 cm, tear it clean, remove the roots of the bean sprouts, wash the Pleurotus ostreatus, cross the top with a knife, and peel the carrot and cut it with an oblique knife.

3. Heat the chicken nuggets with a little oil in the casserole.

4. Stir-fry until the color changes to one side, add pepper and star anise and stir-fry for fragrance.

5. Add ginger, garlic and pepper, 1 tbsp Laoganma and saute until fragrant.

6. Stir fry and add carrots.

7. Pour the soup made of oil consumption, soy sauce, sesame oil, sugar and hot water. The boiled juice is probably just chicken.

8. Bring to a boil, add onion, cover and simmer 10 minute.

9. Put bean sprouts and oyster mushrooms first.

10. Cook soft bean sprouts and Pleurotus ostreatus, then add mushrooms and Flammulina velutipes.

1 1. Cover and cook for 2 minutes to let the mushrooms absorb enough soup.

Cooking tips

1, if the weight is large, you can cook it on the dining table with an induction cooker, and then eat other side dishes after eating the chicken;

Don't waste the remaining soup, it's also delicious to leave a stewed potato.

The origin of hot pot chicken: Hot pot chicken originated in Cangzhou City, Hebei Province. It is made by a unique secret recipe and a special frying method. Can be used to eat chicken nuggets and hot pot. Sichuan Cangzhou spicy hotpot chicken is the main representative. With aged vinegar, garlic paste, sesame paste and other accessories. The main ingredient is white striped chicken, plus pepper, pepper, bean paste, salt and sugar. Finally, you can eat it directly or add a small packet of soup to make it into a commodity for sale, and you can experience the delicacy of the restaurant at the family table.