Main ingredient: 500g of Tianjian chicken

Accessories: 15g of perilla seeds,35g of persimmon pepper

Seasonings: 15g of green onion, 5g of Huadiao wine, 10g of ginger, 5g of garlic (white skin), 5g of salt, 2g of chicken essence, 15g of soy sauce, 15g of cooking wine and 25g of peanut oil

Drying Tianjian chicken in dry pot:

1. field chicken dissected, directly slaughtered into pieces;

2. field chicken with soy sauce, cooking wine, chicken essence made of sauce marinated for half an hour;

3. green onion, shiso washed and cut off;

4. garlic do not have to cut;

5. ginger, sharp pepper, red pepper slices;

6. pan with oil to heat, put the ginger, garlic, sharp pepper pieces together Stir fry;

7. Put the marinated chicken, with the sauce into the pot, and then add Huadiao;

8. Prepare a small pot, with a large onion trail broken, perilla, red pepper on the bottom;

9. Stir frying the chicken into a small dry pot, and sprinkle some green onion leaves on the top;

10. Eat when the time to eat the dry alcohol with a fire can be burned and eaten at the same time. Try it quickly and make a dry pot of your own Tian Ji. Old Yin family sea cucumber for you