white striped chicken.

seasoning:

onion, ginger, garlic, pepper, aniseed, dried red pepper, Pixian bean paste, white sugar, salt and chicken essence.

Practice:

1. Put the oil in the pot, cut the green onion into sections, slice the ginger, peel the garlic, and stir-fry it with the dried red pepper and Pixian bean paste to make it fragrant;

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

3. Add soup, adding pepper, aniseed, sugar, salt and chicken essence;

4. Pour from the frying spoon into the hot pot and heat it. When the meat is cooked, add vegetables, edible fungi, ham, etc. at will, and rinse immediately.

Special note:

The temperature of hot pot soup is extremely high, and it is easy to burn the 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, green onion, salt, etc.

Practice of Sanhuang Chicken Hot Pot:

1. Put the chicken in cold water, put the scallion and ginger slices in the pot, pour in 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 nuggets can be washed with boiling water if there is still blood sticking to them);

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

4. Add the blanched chicken pieces and stir-fry, stir-fry a few times, then add the onion and ginger slices, stir-fry continuously, stir-fry and color, then add the prepared aniseed, fragrant leaves, pepper, cooking wine and light soy sauce and stir-fry;

5. After continuing to stir-fry, add appropriate 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 low heat after boiling for six minutes;

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

Piaoxiang Chicken Hot Pot

Piaoxiang Chicken Hot Pot is a common dish in the recipe of Gourmet's hot pot base. Piaoxiang Chicken Hot Pot is salty in taste and belongs to the hot pot category, but how to make Piaoxiang Chicken Hot Pot is the best, mainly depending on your own taste and habits. Let yourself make this Piaoxiang Chicken Hot Pot according to your feelings ~~

Ingredients:

1g of refined oil and monosodium glutamate.

special color: salty and delicious, and the chicken is tender. raw materials: 1 broiler and 5g green bamboo shoots.

Exercise:

1. Wash the ginger and garlic and cut them into 2 mm thick nail pieces, and cut the onion into a "horse ear" shape.

2. Kill the chicken, remove its hair, internal organs, head and feet, wash it, cut it into strips 7 cm long and 2 cm wide, and put it in a soup pot and soak it in water.

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

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