chicken

Seasoning:

Onion, ginger, garlic, pepper, aniseed, dried pepper, Pixian bean paste, sugar, salt, chicken essence.

Exercise:

1, put the oil in the pot, cut the onion into sections, slice the ginger, peel the garlic, and stir-fry with the dried Chili and Pixian bean paste for fragrance;

2. Add chicken pieces and stir-fry until the meat pieces are 3-4 ripe;

3, add soup, add pepper, aniseed, sugar, salt and chicken essence;

4. Pour the frying spoon into a hot pot and heat it. When the meat is cooked, add vegetables, edible fungi, ham, etc. Feel free to rinse immediately.

Special instructions:

The temperature of hot pot soup is extremely high, and it is easy to burn your mouth and tongue. Once the oral mucosa is destroyed, it is easy to cause oral diseases such as oral ulcers. Experts suggest that "eating hot pot should be controlled within 2 hours".

Production process:

Ingredients: Sanhuang chicken, potatoes, carrots and Chinese cabbage;

Ingredients: Pixian watercress, ginger, onion, salt, etc.

Practice of Sanhuang Chicken Hot Pot:

1. Put the chicken in cold water, put the sliced onion and ginger into the pot, pour a proper amount of cooking wine, heat it with fire, and boil the blood foam in the chicken;

2. Wash the blanched chicken for later use, and take out the ginger slices and onion segments; Drained chicken pieces can be washed with boiling water if there is still blood foam sticking to them.

3. After washing the pot, add a proper amount of water and sugar to the pot, stir-fry the sugar color with low fire, and slowly cook the sugar until the sugar is thick and the bubbles become smaller;

4. Stir-fry the chicken pieces in blanched water for a few times, then add the onion and ginger slices, stir-fry constantly, stir-fry and color, then add the prepared aniseed, fragrant leaves, pepper and cooking wine, and stir-fry with soy sauce;

5. After continuing to stir fry, add a proper amount of Sichuan Pixian bean paste, continue to stir fry, and slowly stir fry the water and oil in the chicken;

6. Put it in a pressure cooker until it is completely colored, add the prepared potatoes and carrots, and inject boiled water without raw materials;

7. Cover the high-pressure pot cover, turn the water to a low heat after boiling, and let it stand for six minutes;

8. After cooking, put it in the pot, add some seasonings such as salt and pepper, and sprinkle some green garlic.

Piaoxiang chicken hotpot

Piaoxiang chicken hot pot is a common dish in the bottom material menu of Gourmet Jie hot pot. Piaoxiang chicken hot pot tastes salty and belongs to the category of hot pot, but how to make Piaoxiang chicken hot pot is the best, mainly depending on your own taste and habits to adjust the details, so let yourself follow your feelings to make this Piaoxiang chicken hot pot ~ ~

Composition:

100g refined oil, 20g monosodium glutamate, 20g chicken essence, 5g garlic, 5g ginger, 5g onion, 20g cooking wine, 4g star anise, 3g white buttons, 2 fragrant fruits, 2g fennel, 5g pepper and 3000g white soup.

Characteristic color: salty and delicious, tender chicken raw materials: broiler 1 piece, 500 grams of green bamboo shoots.

Exercise:

1. Wash ginger and garlic and cut them into 2 mm thick nail pieces. Cut the onion into the shape of a horse's ear.

2. Slaughter the chicken, remove hair, viscera, head and feet, wash it, cut it into strips 7 cm long and 2 cm wide, put it in a soup pot and soak it in clear water.

3. Cut the green bamboo shoots into strips 7 cm long and 2 cm wide, wash them and put them in the hot pot basin for later use.

4. Put the wok on the fire and heat it with oil. Add sliced ginger and garlic, onion, star anise, white button, fragrant fruit, fennel and fried chicken, add white soup, monosodium glutamate, chicken essence, cooking wine and pepper, and boil to remove foam. Pour it into a hot pot basin filled with green bamboo shoots and serve.