condiments
skin of soya-bean milk
Three.
Oily bean curd
50 grams
Giant algae
50 grams
Chicken Zhen
five
Mushroom
8 flowers
potato
200 grams
spinach
50 grams
konjaku flour
50 grams
Oil bean skin
Three.
condiments
oil
Proper amount
salt
Proper amount
Chongqing hotpot bottom material
100g
verdant
Proper amount
garlic clove
five
sugar
3g
Light soy sauce
10ml
pepper
3g
Cooking wine
10ml
chicken essence
Proper amount
energy
Proper amount
step
1. Get all the materials ready.
2. Boil water in the pot, add a little salt, add bamboo sticks, cook for 5 minutes, remove and wash.
3. Boil kelp for 3 minutes.
4. All the ingredients are cut, and thousands of pieces are cut into wide strips with oil bean skin.
5. Blanch the chicken in boiling water for later use.
6. All ingredients are strung together with bamboo sticks for later use.
7. Pour less oil into the wok and stir fry over low heat.
8. Until the chafing dish bottom material melts, the fragrance is fragrant.
9. Add the right amount of broth or water.
10. Add onion, ginger and garlic.
1 1. Add a proper amount of cooking wine.
12. Add a little soy sauce.
13. Add some sugar.
14. Add a little black pepper and chicken essence.
15. Boil on high fire 10 minutes for aroma.
16. Put the skewered ingredients into a small pot.
17. Pour the cooked soup, put the small pot and alcohol stove on the table, and cook while eating.