material

Bean skin, oil, bean bubble, kelp, chicken gizzard, 5 potatoes, 3 spinach, konjac powder, mushrooms, Chongqing hot pot seasoning, onion, ginger, garlic, sugar, a little soy sauce, a little pepper, a little cooking wine and a little chicken essence.

working methods

1. Prepare all the ingredients you like.

2. Boil water in the pot, add a little salt, add bamboo sticks, cook for 5 minutes, remove and wash.

3. Boil water in another pot and add the required boiled food (kelp).

4. Blanch the chicken gizzards with boiling water for later use.

5. All the ingredients are cut, and thousands of pieces are cut into wide strips with oil bean skin.

6. All ingredients are strung together with bamboo sticks for later use.

7. Pour less oil into the wok and stir fry over low heat.

8. Until the chafing dish bottom material melts, the fragrance is fragrant.

9. Add the right amount of broth or water.

10. Add onion, ginger and garlic.

1 1. Add a proper amount of cooking wine.

12. Add a little soy sauce.

13. Add some sugar.

14. Add a little black pepper and chicken essence.

15. Boil on high fire 10 minutes for aroma.

16. Put the skewered ingredients into a small pot.

17. Pour in the cooked soup, and serve the small pot with the alcohol stove.