The temperature in Ningbo is a bit high recently. The hot and humid weather makes many people feel no appetite. Today I'll teach you to make a classic Sichuan dish, - Huan Yuan Chicken, which can stimulate your appetite and restore it.

This delicious Sichuan chicken is best for cooking at home when the weather is hot and humid

There are many different kinds of Huan Yuan Chicken, and the method is actually very simple. The key is that you can eat it for a long time. Wouldn't it be nice to keep a bunch at home at all times? It's perfect for sweltering early summer days because it's served cold. Satisfy cravings and appetites without getting angry. "Wok-wok" means wok in the Sichuan dialect, which sounds friendly. We can use a big pot or a big bowl as a container at home. Besides, it's easy and satisfying to eat with clean bamboo sticks and their favorite meats and vegetables.

Let's focus on the preparation of alms chicken soup. The preparation of this dip is the key to delicious alms chicken.

List of materials

Seasoning: 8 grams each of dried chili peppers, grass nuts, tangerine peel, star anise, 5 grams each of allspice, chili pepper, cayenne pepper, cinnamon, and cardamom

Maintaining wine, soy sauce, sugar, salt, hot-pot seasoning, and white ripe sesame seeds. This specific ratio depends on each person's taste, so try more in the actual production and prepare your favorite flavor. Especially the cooking and selection of red oil is the most critical. Beginners can directly replace the hot pot base.

This delicious Sichuan chicken is best suited for cooking at home when the weather is hot and humid

Skewers, pot base material: a large pork bone stick, scallions, ginger, garlic, baby bok choy, lotus root slices, quail eggs, enoki mushrooms, potato chips, tofu skins, tofu puffs, bean curd bamboo, fishballs, maw, gizzard ... love to use what you want, it's simple.

Step by step breakdown:

1. Pork bone stick washed, blanched, add two pieces of ginger to remove the bloody flavor. Then break it up, put it in a pressure cooker, add the right amount of water, add the scallions and ginger, cook for half an hour, and take out the soup.

2. Stir-fry ingredients in cold oil in hot pot, stir-fry chili peppers and other seasonings for flavor, add hot pot base, soy sauce, cooking wine, soy sauce, chicken essence and other seasonings, add water and bring to a boil.

4. Cook for 15 minutes, turn off the heat, remove the spices and residue in the broth, and finally add the sautéed white sesame seeds, and leave to cool.

5. Boil the ingredients on the skewers in the pork bone broth, then dip the cooled skewers into the soup base to season. This delicious Szechuan chicken is perfect for cooking at home when the weather is hot and humid

Is it easy?　You can make one pot of Bushi Chicken at a time, especially since the soup base can be refrigerated. The skewers can be added at any time, making it especially convenient.

Look at the red broth-soaked meatballs, pork rinds, lotus root slices, and black fungus, carefully threaded on bamboo skewers, interspersed with the spicy flavor of the carefully prepared base, which tastes very much like Sichuan and Chongqing.

On a sweltering early summer day, after a quivering skewer of Bushi Chicken is filled with soup on a bamboo stick, the red soup slowly drips along the food in front of the bamboo stick, making people drool as they look at it, but what you breathe in your nose is the mellow aroma of sesame seeds, interspersed with the fresh scent of peppercorns and peppercorns. After taking a bite, a variety of flavors flooded between their tongues. If you are afraid of boredom, you will have a few skewers of snowy lotus root slices and smooth thick fungus, but not eat.