White striped chicken

Seasoning:

Onion, ginger, garlic, pepper, aniseed, dried red pepper, Pixian bean paste, sugar, salt and chicken essence.

Practice:

1, put the oil in the pot, cut the scallion into sections, slice the ginger, peel the garlic, and stir-fry it with the dried red pepper and Pixian bean paste to make it fragrant;

2. Add the chicken pieces and stir-fry until the meat pieces are 3-4 mature;

3, add soup, add pepper, aniseed, sugar, salt, chicken essence, the right amount;

4. Pour the frying spoon into the hot pot and heat it. When the meat is cooked, add vegetables, edible fungi, ham, etc. at will, and rinse immediately.

Special note:

The temperature of hot pot soup is extremely high, and it is easy to burn the mouth and tongue. Once the oral mucosa is destroyed, it is easy to cause oral diseases such as oral ulcers. Experts suggest that "eating hot pot should be controlled within 2 hours".

Production process:

Ingredients: Sanhuang chicken, potatoes, carrots and Chinese cabbage;

Ingredients: Pixian watercress, ginger, green onion, salt, etc.

Practice of Sanhuang Chicken Hot Pot:

1. Put the chicken in cold water, put the scallion and ginger slices in the pot, pour in a proper amount of cooking wine, heat with fire, and boil the blood foam in the chicken;

2. Wash the blanched chicken for later use, and take out the ginger slices and onion segments; Drained chicken nuggets can be washed with boiling water if there is still blood foam sticking to them.

3. After washing the pot, add a proper amount of water and sugar into the pot, stir-fry the sugar color on low heat, and slowly boil the sugar until the sugar is thick and the bubbles become smaller;

4. Add the blanched chicken pieces and stir fry, stir fry a few times, then add the onion and ginger slices, stir fry continuously, stir fry and color, then add the prepared aniseed, fragrant leaves, pepper and cooking wine, stir fry with light soy sauce;

5. After continuing to stir-fry, add an appropriate amount of Sichuan Pixian bean paste, continue to stir-fry, and slowly stir-fry the water and oil in the chicken;

6. Put it in a pressure cooker until it is completely colored, add the prepared potato and carrot pieces, and inject boiled water without raw materials;

7. Cover the high-pressure pot cover, turn the water into a small fire after boiling, and leave it for six minutes;

8. After cooking, put it in the pot, add some seasonings such as salt and pepper, and sprinkle some green garlic on it.

Piaoxiang chicken hotpot

Piaoxiang chicken hot pot is a common dish in the recipe of Gourmet Jie's hot pot bottom material. Piaoxiang chicken hot pot tastes salty and belongs to the hot pot category, but how to make Piaoxiang chicken hot pot is the best, mainly depending on your own taste and habits to adjust the details, so let yourself follow your feelings to make this Piaoxiang chicken hot pot ~ ~

Ingredients:

0/00g of refined oil/kloc-,20g of monosodium glutamate, 20g of chicken essence, 5g of garlic, 5g of ginger, 5g of onion, 20g of cooking wine, 4g of star anise, 3g of white button, 2 fragrant fruits, 2g of fennel, 5g of pepper and 3000g of white soup.

Special color: salty and delicious, tender chicken. Ingredients: Broiler 1 chicken, 500g green bamboo shoots.

Exercise:

1, ginger and garlic are washed and cut into 2 mm thick nail pieces, and onions are cut into "horse ears" shapes.

2. Slaughter the chicken, remove its hair, internal organs, head and feet, wash it, cut it into strips 7 cm long and 2 cm wide, and put it in a soup pot and soak it in water.

3. Cut the green bamboo shoots into strips 7 cm long and 2 cm wide, wash them and put them into a hot pot basin for later use.

4. Set the wok on fire and heat it with oil. Add ginger and garlic slices, onion, star anise, white button, fragrant fruit, fennel, stir-fried chicken, mixed with white soup, monosodium glutamate, chicken essence, cooking wine and pepper, and boil to remove foam. Pour into the hot pot basin filled with green bamboo shoots and serve on the stage.