Step 1: Prepare the ingredients.

A three-yellow chicken, after washing, chop the chicken into even small pieces.

A baby cabbage, cut off the root, break off the leaves and put them in clear water, then cut the leaves and the band and cut the band into wide strips. In addition, prepare 200 grams of soybean sprouts for later use.

Prepare 30 grams of hot pot bottom material, cut into small pieces, cut green onions into horseshoe pieces, pat garlic flat, cut ginger into pieces, put them all together, and then grab a handful of dried peppers and a handful of green peppers for later use. Prepare a few millet peppers and a few string peppers, wash them, cut them into rings and put them together to add color to the dishes.

Step 2: Make side dishes.

Boil water in a pot, add a spoonful of salt to taste, add bean sprouts to boil and cook for a while to remove the beany smell. Pour in a little vegetable oil, pour in cabbage, continue to cook until the cabbage is soft and slightly cooked, pour out to control the moisture, and then put the cooked side dish in the bottom of the dry pot.

Step 3: Blanch the chicken pieces.

Then boil the water in the pot, put the chicken pieces in cold water, and put the chicken pieces in the pot with cold water, so it is easy to boil the blood and impurities inside. After the water is boiled, remove the floating foam from the pot and cook for about 2 minutes. Dump the chicken pieces, wash them with clear water and drain them for later use.

Step 4: Stir fry

Heat a pan, put vegetable oil into the pan, pour out hot oil after the pan slides, and add cold oil. The main purpose of hot pot cooling oil is to prevent chicken pieces from sticking to the pot. Stir-fry the chicken nuggets for 3 minutes on medium heat, dry the water in the chicken nuggets, stir-fry the chicken nuggets with small ingredients such as onion, ginger, garlic and chafing dish bottom material, add a spoonful of bean paste and stir-fry the sauce red oil, and color the chicken nuggets.

Then pour in a little cooking wine and stir fry a few times. The alcohol in the cooking wine will take away the fishy smell. Add appropriate amount of water along the edge of the pot to start seasoning: add 3 grams of soy sauce to color, 3 grams of salt, 4 grams of chicken essence, and a little sugar to refresh. After the soup is boiled, remove the floating foam from the pot again, then cover the pot and simmer for 15 minutes. After 15 minutes, add 20g Chili oil and10g Zanthoxylum oil, stir well, then take out the pot, and put the chicken pieces into a dry pot for later use.

Step 5: Stir the oil.

Burn the oil in the pot again. When the oil temperature is 50% hot, pour in the green and red pepper rings and stir-fry until fragrant. Then pour the pot on the chicken nuggets. Add coriander, delicious.