White chicken 5000 grams, hot and spicy base appropriate amount, green onion, ginger 20 grams each, incense leaves, cloves 3 grams each, grass berries, nutmeg 2 each, cinnamon, star anise, cardamom, peppercorns 5 grams each, 10 grams of dried chili pepper, 15 grams of Zhenji noodle sauce, 15 grams of Hou Hou sauce, 20 grams of wine, 5 grams of soya sauce, 1 bag of Sanwu hot pot material, 2 grams of red currant powder.
Spicy base formula and frying:
100 grams of cumin, star anise, cinnamon 75 grams, ginger, sennel, nutmeg, sand each 50 grams of sand nuts, leaves, grass jelly, cumin 30 grams of spice powder, the pot under the salad oil 15 kilograms of ginger 1 kilograms of scallions 2 kilograms of fried incense and fish out the onions and ginger, and then into the butter 3,000 grams of red robe peppercorn 500 grams! PI County, 1500 grams of soybean paste, fried flavor, into the spice powder, into 200 grams of white wine, stirring after leaving the fire for 24 hours and fish out the dregs of the material into.
Method of production:
(1) halogenation:
White chicken clean, chopped into 3 cm square pieces of water into the pressure cooker, the pot under the bottom oil plus green onion, ginger 20 grams each, sesame seeds, cloves 3 grams each, grass jelly, nutmeg 2 each, cinnamon, star anise, cardamom, peppercorns 5 grams each. Dry chili 10 grams of fried incense, under the Jenji noodles sauce 15 grams, 15 grams of Hou sauce, 20 grams of cooking wine, 5 grams of dark soy sauce, three five hot pot material 1 bag, 2 grams of red currant powder, water boiling, under the salt seasoning poured into a high-pressure cooker, the chicken pressure cooked to be used.
(2) brine cooked raw materials plus the original soup in the pot, add a little soup plus spicy base to adjust the taste, poured into the earth celery and onion bottom of the iron pot, ignite the fire to boil can be eaten.
(3) When the chicken is finished, add stock to the pot and serve with vegetables.
Chicken Hot Pot
Materials
1 broiler chicken, 500g of green bamboo shoots, 100g of refined oil, 20g of monosodium glutamate (MSG), 20g of chicken essence, 5g of garlic, 5g of ginger, 5g of green onion, 20g of cooking wine, 4g of star anise, 3g of white buckle, 2 allspice berries, 2g of cumin, 5g of pepper, and 3,000g of white soup.
Practice
1, ginger and garlic washed and cut into 2 mm thick slices of nails, green onions cut into "horse ears" shape.
2, the chicken slaughtered clean, remove the hair, viscera, chopped into strips, put in the pot to cook a little, fish up and spare.
3, green bamboo shoots cut into 7 cm long, 2 cm wide strips, washed, into the hot pot pot to be used.
4, frying pan on the fire, under the oil heating. Put ginger and garlic slices, green onions, star anise, white buckle, fruit, cumin, chicken stir-fry, mixed with white soup, put monosodium glutamate, chicken essence, cooking wine, pepper, boil to foam. Pour into the hot pot pot with green bamboo shoots strips, on the stage can be.