Although the practice of hotpot chicken is similar to that of Sichuan cuisine, it belongs to Cangzhou cuisine and Hebei cuisine. Let's introduce the practice of hot pot chicken:

Chicken in hot pot chicken, promoting blood circulation and removing blood stasis. Lentinus edodes also has the function of promoting blood circulation and removing blood stasis, and Zanthoxylum bungeanum has the function of maintaining the health of skin and mucosa.

Materials, native chicken, konjac, mushrooms. Hot pot bottom material, onion, garlic, ginger, dried pepper, pepper, cooking wine.

The first step is to prepare these ingredients. Step 2, cut the konjac into pieces, cut the onion into sections, and cut the garlic into small grains.

Step 3, put the oil in a hot pot. Step 4, burn the oil to eight points of heat and stir-fry the onion, ginger and garlic until fragrant. Step five, set fire to the bottom of the pot and fry it again.

Sixth. Add chicken pieces and cooking wine and stir fry.

Step 7, pour in dried Chili and pepper and stir fry.

Eighth, pour in the right amount of warm water. Bring the fire to a boil and simmer for an hour and a half.

Step 9, put the mushrooms, add salt and stew for 15 minutes. Step 10, add seasoning into the hot pot. In this way, the hot pot chicken is made. Note that the chicken can be fried for a while, which will be more fragrant. Friends who don't like spicy food can also eat the bottom of the pot.

Hotpot chicken is a local dish in Cangzhou. Some people say that this dish comes from Sichuan, although it meets the standards of Sichuan cuisine. But it is the same as the local taste in Hebei. As far as cuisine is concerned, it belongs to Hebei cuisine, with white chicken as the main food, bean paste, garlic and pepper as the supplement.

Its production is not complicated. The first step is to cut the chicken into small pieces and stew it in the pot. Put the onion and ginger in it for ten minutes and then take it out. Step 2, put a proper amount of peanut oil in a wok. When the oil boils, add onion and ginger, then stir-fry with sugar Chili sauce. When the sugar melts, add chicken pieces and stir-fry again. Third, put salt in five minutes, and then put water to start stewing.

The fourth step, when stewing chicken, mash the wrapped garlic into mashed garlic and mix well with sesame sauce. Then add vinegar as a dip. Step 5, stew for 15 minutes. In this way, chicken pieces can be eaten with sauce, and friends who like vegetarian food can put some vegetables as side dishes.