Stone Pot Floating Chicken

Ingredients: 300 grams of boneless black bone chicken pieces, 120 grams of soaked small black bamboo shoots segments.

Seasoning:

A Ingredients (10 grams of Erguotou, 3 grams of chicken powder, 2 grams of pepper),

B Ingredients (20 grams each of dried green onion and peeled garlic, 15 grams of shredded ginger, green beauty pepper section, red beauty pepper section, 8 grams of freshly sprigged peppercorns, 5 grams of bad chili peppercorns, 3 grams of soybean paste), 100 grams of chicken stock,

C Ingredients (1 gram of sesame oil, salt, pepper, sugar, pepper oil 2 grams each, old soy sauce, chicken powder 3 grams each, oyster sauce, red oil, 5 grams each, 8 grams of two pots).

Making:

1. Marinate the chicken pieces in Ingredient A for 30 minutes.

2. pot to stay in the bottom of the oil is hot, down into the B material fried incense, pour into the chicken pieces, small black bamboo shoots section, add chicken broth, small fire slowly juice, when the juice received half of the time, down into the C material seasoning, stir-fry evenly, out of the pot, poured into the hot stone pot on the table can be.

Stone Pot Bullfrog Casserole

Materials:

Bullfrog 500 grams of slaughtered and clean, cut into 30 pieces of uniform size, add 3 grams of salt, 20 grams of wet starch and mix well.

Practice:

1. Put salad oil in the pot, burn until 40% hot, put in the bullfrog, small fire sliding oil, fish out of the oil control.

2. pot into the peanut oil 50 grams, burned to 50 percent hot, put 10 grams of garlic, ginger 15 grams, 30 grams of millet pepper ring, 100 grams of tomato sauce stir-fried, pouring into the soup 1 kg of high-flame boil, change the heat to simmer until the aroma of the dregs of filtered material, put the bullfrog cooked over low heat, dripping into the oil of 10 grams of wood ginger, 15 grams of wet cornstarch thickening, out of the pan loaded into the burning hot stone pot, with a fresh red pepper 2 garnish. The first thing you need to do is to put 2 peppers in a hot stone pot and garnish with fresh red peppers.