Naturally, I am also a frequent visitor to that store, and my consumption is not high. If I eat a hot pot, I won't eat 200 yuan. If two or three people don't count as drinks, I 100 can basically eat well, and often imitate it at home after eating too much. After a while, the taste was passable. Since then, I have eaten less outside, and it is more economical to do it at home. For less than thirty or forty dollars, the whole family can eat well. There are many people who eat hot pot in summer, and sweating while eating is also very comfortable. But eating this chicken hotpot is not as easy to get angry as eating beef and mutton. So it is not difficult for my family to eat more chicken hot pot in summer. Let me share it with you.
Chicken hotpot
Ingredients: 7 chicken legs (pipa legs), appropriate amount of onion and ginger, 2 star anise, pepper 1 pinch, pepper 1 pinch, two fragrant leaves, cinnamon 1 piece, 2 tablespoons of Pixian bean paste, 2 tablespoons of yellow wine, 2 tablespoons of fresh soy sauce, appropriate amount of oil and salt, and appropriate amount of scallion or chive.
Production steps:
1, people who often cook know that chicken's pipa legs (chicken calves) are tender, easy to make and taste good, except that the leg bones are meat, so I often use chicken legs when cooking at home (the whole chicken is chopped into pieces in the shop outside). Let the seller chop up the chicken legs with a knife, wash them at home and blanch them in cold water.
2. Remove the cooked chicken legs and drain them for later use. The water must be drained as much as possible, or the pot will leak oil later.
3, hot pot hot oil, chicken legs, stir fry in medium and small fire, stir fry chicken legs until golden brown, chicken skin wrinkled.
4. Then add onion ginger, star anise, pepper, pepper, fragrant leaves and cinnamon and stir fry.
5. Stir fry the red oil in Pixian bean paste on low heat. After the red oil comes out, cook rice wine and fresh soy sauce to remove the fishy smell and improve the taste.
6. Add enough hot water, add salt, and simmer for about 20 minutes, so that the aroma of spices is fully boiled and integrated into the soup.
7. At this time, you can prepare side dishes and wash all kinds of leeks you like. Chrysanthemum morifolium is my favorite, and every shabu-shabu is necessary. In addition to preparing hot-boiled vegetables, cut onions into pieces of coriander for use. Then, put the minced onion and coriander into their respective bowls and scoop a few spoonfuls of soup from the pot. This is the dip of hot pot chicken, which is different from sesame sauce or seafood sauce.
8. After the fragrance of spices comes out, salvage all the spices with a colander and throw them away. No, the soup will be clear.
9. Pour chicken and soup into a special hot pot. If there is little water, add some hot water and you can eat. Spicy and delicious, the meat is tender and smooth, especially delicious.
Tip: The chicken must be blanched in advance, so that the blood foam will come out, otherwise it will smell fishy and the soup base will not be clean. The soup base and chicken in chicken hot pot are salty, so dipping onion and coriander powder is enough. This dip goes well with chicken. Try it.
I hope it will be adopted. Thank you.