materials

1 local hen (weighing about 165g), 5g Chongqing snail, and 8g Honghangjiao Festival. Seasoning garlic rice, Jingsha watercress 3g each, coriander 1g, Jingsha chili sauce 25g, Chili girl sauce 2g, chicken essence 15g, Sichuan pickled pepper 2g, fresh soup 5g, star anise 5g, cinnamon 5g each, dried chili festival 15g, thirteen spices 3g, cumin powder 5g, ginger 15g, pepper, Amomum villosum and oyster sauce 1g each.

Practice

1. Slaughter the native chicken, blanch it with hot water, disembowel it, take out its internal organs, wash it and cut it into pieces 3 cm square; Put the snail into the 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. Put lard and peanut oil into the pot, stir-fry chicken nuggets and snail with low fire for 5 minutes when it is 6% hot, stir-fry ginger, star anise, cinnamon, Amomum villosum, pepper and dried Chili 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 into a wok, add garlic rice, pepper festival, chicken essence, thirteen spices and cumin powder, simmer for 5 minutes, put them in a flat pan, and sprinkle with coriander.