Ingredients: 300g boneless black-bone chicken, soaked black bamboo shoots120g.

Seasoning:

Material a (Erguotou 10g, chicken powder 3g, pepper 2g),

Material b (20g peeled garlic with dried onion, shredded ginger 15g, green and red pepper festivals 15g, 8g fresh pepper, 5g fermented pepper and 3g bean paste), chicken soup 100g.

Material c (sesame oil 1g, salt, pepper, sugar and pepper oil 2g each, soy sauce and chicken powder 3g each, oyster sauce and red oil 5g each, Erguotou 8g).

Making:

1. Marinate the chicken pieces with material A for 30 minutes.

2. Heat the oil in the bottom of the pot, add material B and stir-fry until fragrant, add chicken nuggets and small black bamboo shoots, add chicken soup, slowly collect the juice with low fire, add material C to taste when the juice is half collected, stir-fry evenly, take out the pot and pour it into a hot stone pot, and serve.

Stone pot bullfrog pot

Materials:

Slaughter 500 grams of bullfrog larvae, cut them into 30 pieces with uniform size, add 3 grams of salt and 20 grams of wet starch, and mix well.

Exercise:

1. Put salad oil in the pot, heat it to 40%, add bullfrog, lubricate the oil with low fire, and take out the oil control.

2. Put 50g of peanut oil into the pot, and when it is heated to 50%, add garlic 10g, ginger slices 15g, millet pepper rings 30g, tomato sauce 100g, stir-fry, pour broth 1kg, boil over high fire, reduce the fire to thick, filter residue, and put in.