material

Local hen 1 hen (weighing about1650g), Chongqing snail 500g, Hong Kong festival 80g. Seasoning garlic rice, Jingsha watercress 30g each, coriander 10g, Jingsha Chili sauce 25g, spicy girl sauce 20g, chicken essence 15g, Sichuan pickled pepper 20g, fresh soup 50g, star anise 5g, cinnamon 5g each, dried Chili Festival 15g, thirteen spices 3g and cumin powder 5g.

working methods

1, chicken is slaughtered, scalded with hot water, the abdomen is opened, the internal organs are taken out, washed and cut into pieces with a square of 3cm; Put the snail into water in advance, add sesame oil to spit sand for 2 days, wash it, put it in boiling water for 2 minutes, and take it out for later use.

2. Add lard and peanut oil into the pot, stir-fry chicken nuggets and snail with low fire for 5 minutes when it is 60% hot, add ginger, star anise, cinnamon, Amomum villosum, pepper and dried pepper for 3 minutes, and then add Jingsha watercress, Jingsha hot sauce, spicy girl sauce, oyster sauce and Sichuan pickled pepper.

3. Put the pressed raw materials in a wok, add garlic, pepper, chicken essence, thirteen spices and cumin powder, simmer for 5 minutes, put them in a flat pan and sprinkle with coriander.