Preparation: 400 grams of chicken, 100 grams of cabbage, 2 cilantro, 1 cabbage, 3 slices of ginger, 2 cloves of garlic, 5 dried chili peppers, 2 spoons of peppercorns, 1 bag of hot pot seasoning, 1 spoon of bean paste, 1 spoon of monosodium glutamate, 2 spoons of chili oil.

Practice: Wash and cut the chicken into pieces, wash and tear the cabbage into small pieces, wash and cut the cilantro into pieces, wash and spare the cabbage. Ginger cut into slices, garlic peeled and washed and cut into minced, dried chili washed and cut into segments spare.

Boil water in a pot, put the chicken boiled over high heat, blanch for 2 minutes, fish out and rinse clean water standby. The oil is hot, pour ginger and garlic, red oil, bean paste stir fry flavor, pour hot pot base stir fry for a few moments.

Pour in water and bring to a boil over high heat, add the cabbage and cook, remove and spread on the bottom of the bowl and set aside. Add the field chicken and cook for 10 minutes, add the cabbage, salt and MSG and cook until the cabbage is broken, pour over the cabbage in the bowl.

Burn oil in the pot, when the oil is hot, pour in dried chili peppers and peppercorns stir-fry with low heat to get the flavor, and pour it on the field chicken to serve.