1 chick, 250g sauerkraut, 1 tbsp douban hot sauce (1 5g), 1 0g dried chili,1root onion, 3 slices of ginger,1tbsp Shaoxing wine (65438+.

working methods

Slaughter the chicken, cut off the head, claws and buttocks, and then cut the bones into 3 cm pieces.

Pickled sauerkraut, cut into 3 cm long slices. Wash and chop shallots.

Turn the oil in the wok over medium heat. When it's 50% hot (you can feel the heat rising when you put your palm on the top of the wok), add ginger slices and stir-fry until the water in the diced chicken is completely drained and slightly colored.

Boil Shao wine into the pot, then add salt, watercress hot sauce and sauerkraut and stir fry for a while (about 3 minutes).

Pour the water into the pot, bring it to a boil with high fire, then turn to medium heat and cook until the water is gradually dry (about 20 minutes).

Finally, add white pepper and chicken essence into the pot, stir well, and sprinkle with chopped green onion.

skill

Pickled sauerkraut is delicious, but it is hard to buy outside Sichuan. In fact, the main raw material of pickled fish in the supermarket is pickled sauerkraut, which can be bought directly and used at will, which is very convenient.

You can also put some ingredients that are easy to absorb soup in the pot, such as blood tofu, vermicelli or lunch meat, which has a stronger taste.