Introduction: With the development of modern society, people’s diet is getting better and better. I believe many people have eaten spicy Bobo Chicken. So how did Spicy Bobo Chicken come about? Is there any particular way to eat this kind of delicacy? 1. How Spicy Bobo Chicken was born

Spicy Bobo Chicken is a local specialty snack originating from Leshan, Sichuan. It belongs to Sichuan cuisine and has a history of a hundred years. The name "Bo Zai Chicken" is very novel, but "Bo" is an earthen pot, and the name of the dish made with overlapping words is unique and familiar. The red and yellow striped mock jars are filled with bamboo sticks, which is delicious and fun. The chicken pieces, lotus root slices, and black fungus are transparently soaked in the red soup. Bamboo skewers are carefully passed through them, and they are eaten with the carefully prepared sauce in the store, which still has a unique flavor. Shake the chicken pieces dipped on the tip of the bamboo skewer very high. After sucking up the soup, the red soup slowly slides down the chicken pieces, with a rich sesame flavor. 2. How to make Spicy Bobo Chicken

1. Chicken legs and gizzards. 2. Soak the fungus in advance; 3. Put the chicken legs, chicken gizzards, ginger slices, and green onions into the pot, and pour in just enough water to cover the chicken legs; 4. After the fire boils, turn down the heat for 15 minutes; 5. Take out the chicken legs and Chicken gizzards, immediately cool for a few times. The chicken skin can be peeled off and the chicken and gizzards cut into slices. 6. Filter the chicken soup and set aside; 7. Cut the lotus root into slices, soak in water, and cook with fungus and kelp for a few minutes. Cut it and take it out to cool a few times. Cut the kelp into wide strips and set aside; put about 2-3 bowls of chicken soup in the pot; 8. Heat half a bowl of oil in a clean pot, pour it into a large bowl with more chili powder while it is hot, and you will get the oil chili. ; 9. Pour the chicken soup into the pot, add Pixian bean paste, garlic slices, appropriate salt, pepper and sugar; 10. After the fire is boiled, simmer for 10 minutes; 11. Strain the cooked base soup , pour into a large bowl of oily chili and let cool; 12. Use bamboo skewers to skewer the cooked and cut chicken and vegetarian vegetables together, or skewer a few chicken skin skewers; 13. Fry white sesame seeds; 14. Sprinkle white sesame seeds into the soup base and put the thread into the soup base.

Finally, it is best to use free-range old hens to stew chicken soup, so that the soup will be more fragrant. Also, don’t use roosters to make soup. Stew and chicken stock taste much worse. After simmering the chicken soup, the remaining chicken can be torn into small pieces, skewered with skewers, and soaked in the soup base to eat.