Wash the chicken and chop it into medium-sized pieces. Add ginger, green onion slices and pepper and cook in a pot until cooked. Set aside.

Add an appropriate amount of cooking oil to the pot, add ginger and garlic slices and sauté until fragrant, then add enough Pixian bean paste and an appropriate amount of Yongchuan black bean paste, stir-fry the black bean paste until the oil bubbles, and the chili in the bean paste is almost dry. , add an appropriate amount of dried chili pepper, dried Sichuan peppercorns, and when the Sichuan peppercorns are fragrant, add the boiled chicken soup, season with chicken essence and an appropriate amount of salt, pepper, ginger slices, green onions, and then pour some of the cooked chicken pieces In the hot pot soup, add a few shiitake mushrooms. It’s ready to eat, and then you can rinse all the hot pot ingredients.