chicken breast

300 grams

chicken thighs

1

condiments

verdant

1 tablespoon

garlic

1 tablespoon

pepper

5 pieces

Sichuan pepper

20 capsules

Pixian bean paste

1 tablespoon

soy

1 tablespoon

Cooking wine

1 tea spoon

refined sugar

1 tea spoon

Water starch

2 tablespoons

Onion ginger

Proper amount

red date

2 capsules

Chinese wolfberry

10 capsule

energy

1 tablespoon

step

1. Wash the drumsticks, put them in a pot, add 2 bowls of water, add onions, ginger slices, medlar and jujube, and cook on low heat 1 hour.

2. Wash the chicken breast and cut it into pieces about 1.5 cm square, and marinate it with cooking wine, soy sauce and water starch.

3. Heat oil in a wok, add minced onion and ginger, garlic slices, pepper granules, dried red peppers and Pixian bean paste, and stir-fry for about 2 minutes on low heat until the bean paste turns red (personally, Pixian bean paste must be fried for a while before it tastes good).

4. Pour in soy sauce, a little cooking wine and sugar and continue to stir evenly.

5. Then put the chicken pieces.

6. Stir fry on low heat for about 1 minute until the chicken is tasty.

7. Pour in chicken soup.

8. After boiling, you can use it to clean vegetables. I didn't add salt to the bottom of the soup because I had to dip the sauce in the last rinse. Adjust this to my personal taste. If the taste is heavy, you can add a little salt to the soup base.

9. Then add some vegetables that you like to cook, so that the traditional classic dishes have a new way of eating and a unique flavor. Side dishes can be selected according to personal preference. The following are the side dishes of my hot pot. Green vegetables (Chinese cabbage, rape, chrysanthemum, broccoli, coriander), Coprinus comatus, Pleurotus eryngii, Lentinus edodes, Flammulina velutipes, Auricularia auricula, bean curd, prawn, sausage, sliced mutton, sliced beef, sliced crab meat and vermicelli.