Materials: chicken legs (pipa legs) 7, onion and ginger, two star anise, pepper 1 pinch, 1 pinch of pepper, two leaves, cinnamon 1 small piece, Pixian bean paste 2 tablespoons, 2 tablespoons of yellow wine, 2 tablespoons of soy sauce, oil and salt, onion or scented onion moderate amount, a few cilantro, Chrysanthemum baby vegetables, potato slices of fresh noodles, each moderate amount.

Making steps:

1, often cooking people know, chicken pipa legs (chicken calves) is very tender, easy to cook and taste good, in addition to the leg bone are meat, so, home cooking I often use chicken legs (outside the store with the whole chicken chopped into pieces). Let the seller chop the chicken thighs on a knife, go home and wash, cold water in the pot blanch bleeding water.

2. Fish out the blanched chicken thighs and drain them. The water must be drained as much as possible, or a moment in the pot will splash oil.

3, hot pan hot oil, under the chicken thigh pieces, stir fry over medium-low heat, the chicken thighs fried until golden brown, chicken skin parts wrinkled.

4, then under the onion and ginger, star anise, pepper, pepper, pepper, sesame leaves, cinnamon stir fry flavor.

5, and then under the PI County bean paste stir-fried red oil on low heat, red oil out, cook the yellow wine and fresh soy sauce, deodorant coloring and seasoning.

6, add a sufficient amount of hot water, seasoned salt, cook on a small fire for about 20 minutes, so that the aroma of the spices fully cooked and melted in the soup.

7: To prepare the side dishes, wash and rinse your favorite shabu-shabu vegetables, including Chrysanthemum coronarium, which is my favorite and a must-have for every shabu-shabu dish. In addition to preparing the shabu-shabu, chop the green onions and cilantro, and then put the chopped green onions and cilantro into their respective bowls and ladle a few spoonfuls of broth from the pot. This is a hot pot chicken dip, different from the sesame sauce or seafood dip.

8, the spices of the incense out, with a leaky spoon to salvage all the spices thrown out do not want, the soup is very bright.

9, the chicken with the soup poured into the hot pot specializing in shabu-shabu, if the water is small, and then add the right amount of hot water, you can start eating. Spicy and fresh, the meat is fragrant and tender and flavorful, especially delicious.