1 fresh chicken (about 1000g) 250g tripe and 250g pork slices.

Pork tripe 1 50g lunch meat1250g tin bean curd skin.

250g of lettuce, 300g of vegetables and 300g of lotus root.

Seasoning:

350g of beer and 200g of vegetable oil (about 135g).

Lard100g soybean paste 30g

30g pickled ginger slices and 40g pickled pepper festival.

Garlic cloves 10 cloves 50g ginger

Zanthoxylum bungeanum 15g sugar 25g

Salt 10g monosodium glutamate 5g

3 grams of pepper noodles

Method:

1. Take out the internal organs, scrape off the tip of the chicken head and the chicken shell, remove the residual hair, wash it, dry it with gauze, put it in a cold water pot, cook it with low heat until it is 80% cooked, and take it out and cut it into 4 cm square pieces for use. Wash the tripe and cut it into pieces about 1.7 cm wide. Cut off the pig's belly, remove the belly, trim the oil tendon, wash it with clear water, cut off the horizontal knife, and then change it into a strip with a width of 1.5 cm and a length of about 6 cm. Slice the lunch meat and tofu skin separately. Wash vegetables, remove old leaves and take young leaves. Peel and scrape the lotus root and lettuce, and cut them into pieces respectively. All the above ingredients except chicken are divided into two parts and placed symmetrically around the hot pot.

2. Set the fire in another pot, add vegetable oil to heat it, add ginger slices, pickled peppers, bean paste powder and ginger (beaten) and stir-fry for a few times, drain the remaining oil, add lard, garlic cloves and pepper and stir-fry for a few times, then pour in the cooked chicken soup and cook for 10 minute, then add chicken pieces and pepper. Then spoon the soup and duck pieces into a hot pot to serve, light a fire, cook while eating, and make various vegetarian dishes at will.

One person, one dish, mixed with sesame oil, salt and monosodium glutamate.

Note: Don't use up the cooked chicken soup at one time. Use it to supplement the soup in the pot when eating. This hot pot can also be used as bone soup. If you like spicy food, you can join the dried Chili Festival, which has a stronger taste.

Beer chicken is a good food with endless aftertaste, tender and slightly spicy, slightly beer-flavored, unique flavor, with the effects of clearing away heat, appetizing, diuresis and dehumidification.

Second, the practice of spicy hot pot chicken

1. Cut the chicken into small pieces. First, blanch the chicken in hot water to remove the fishy smell and blood.

2. Sit in a wok on the fire. Add twice as much oil as usual. Then add bean paste and stir-fry until fragrant. Pour it into the hot pot.

3. Brush the pot and set it on fire. Heat the wok to the same amount of oil. Add ketchup for a generation or two. Stir-fry until fragrant and add the cooked chicken. Turn off the fire in three or five minutes. Pour the chicken into a hot pot and add water.

4. Finally, put the onion, ginger, star anise, pepper (a little), salt (three teaspoons), chicken essence and sugar (one teaspoon) into a hot pot. Basically, it's over ..

This is my personal practice. (They say I'm no worse than the hotel. I don't know if the landlord understands. Doing it at home is both hygienic and economical. Which friend has a better way for us to communicate? thank you ..

Spicy hotpot chicken material:

1, a bag of low-grade hot pot: it is best to use "Little Swan hot pot bottom material or Little Swan roast chicken bottom material".

2, star anise 1 piece, a little cinnamon, half a bowl of Pixian bean paste, a little dried pepper, chopped ginger (don't cut! ), garlic cloves, chopped green onion, red dates and sugar.

3. After the rooster is killed, cut into pieces, wash and spray a little white wine, and dry.

Steps:

1. The wok is hot and spicy, and a little vegetable oil is added.

2. Add the hot pot bottom material and stir-fry the fragrance.

3. Add half a bowl of Pixian bean paste, a few dried peppers and cut ginger in turn (don't cut! ), garlic cloves, chopped green onion, red dates and sugar. Stir-fry until fragrant, add 1 slice of star anise and a little cinnamon, etc.

4. Add the chicken pieces marinated in advance, turn on the fire and dry the water in the chicken pieces. Bake for a while.

5. Add bone soup or white water after juicing.

6. During the period, salt and chicken essence can be added according to personal taste.

7. After the chicken pieces are cooked and boned, they can be stewed instead.

Seasoning materials:

1, coriander, shallots, sesame oil, Haihui Temple bean curd 1.8 yuan bag, stir-fried peanuts, ginger and garlic, dried Chili noodles, chopped green peppers, salt and chicken essence.

2. Mix the above ingredients according to personal taste.

It is an innovative combination of Sichuan cuisine, lettuce, roast chicken and spicy hot pot. Chicken and lettuce are the main ingredients, and the rest are chosen by the foodies themselves. Cooking method: Boil, burn and cook. Cut the slaughtered rooster into strips, put it in a pot, and soak it in salt, cooking wine and pepper for 20 minutes. Peel and wash lettuce and cut into strips. When the vegetable oil in the pot is boiled until it is five-ripe, put the chicken pieces in the pot until it is six-ripe, then take out the pot, put the lettuce strips at the bottom of the hot pot, put the chicken pieces on it, add a proper amount of hot pot red soup, soak the pepper until it is nine-ripe, then add the cooked red soup, and sit with the raw materials and seasonings at the same time, and the chicken chops can be eaten.