Main Ingredients: 2 chicken thighs, half packet of Taiwanese spicy hot pot base.

Accessories: 1 green pepper, 1 carrot, a few garlic cloves, 1 slice of ginger, a few onions, half a spoon of Pixian bean paste, 5 grams of rum.

1, first of all, the ingredients needed to prepare in advance.

2, carrots peeled and cleaned cut rollerblade block spare, green pepper cleaned and broken small pieces of spare, onion shredded spare, garlic cloves flattened spare, ginger slices spare.

3, chicken thighs washed and dried water chopped into small pieces, you can also remove the chicken thighs first after cutting small pieces.

4, add water to the pot, add ginger, 1 spoon rum to remove fishy.

5, cold water under the chicken pieces with chopsticks stirring evenly boil blanching.

6, when the water boils, skim off the surface foam.

7, chicken pieces blanched after fishing out drained.

8, non-stick pan into a little cooking oil to heat up the garlic cloves, onions fried flavor.

9, into the PI County bean paste fried red oil.

10, add the sip of feed desktop spicy hot pot chicken base stir fry evenly.

11, add the chicken pieces stir fry evenly and pour in the cut carrots.

12, add the right amount of boiling water or hot water to cover the lid on medium heat for about 15 minutes.

13, and finally into the green pepper stir fry evenly off the fire.

14, the finished picture is as follows.