1. Material: 1 local rooster (gross weight about 2kg), 50g dried pepper, 50g pepper, onion, coriander and celery. Seasoning: secret sauce 80g, old oil 1200g, ginger 15g, onion 10g, garlic 10g, refined salt 5g, soy sauce 10g, monosodium glutamate 5g and cooking wine 15g.

2. Cut the chicken into 3 cm square pieces, pour the cold water into the appropriate amount of white wine, and boil the water for later use;

3. Wash the chicken nuggets with blood with clear water, blanch them in feed water, take them out and drain them, and add secret sauce to marinate for 30 minutes;

4. Cut ginger, garlic and scallion;

5. Put the old oil into the oil pan, heat it to 70%, stir-fry the chicken pieces with high fire until they are broken and remove the water, stir-fry the dried pepper, pepper, ginger and garlic to make them fragrant, season them with refined salt, soy sauce, monosodium glutamate and cooking wine, stir-fry them to make them fragrant, add clear soup, simmer for 10 minute, and let them stand.

6. Pour the chicken pieces into the casserole, put the pot on the table with fire, add the onion, add the onion, parsley and celery to the table, continue to heat the casserole, and stir it evenly by the guests. /kloc-can be eaten after 0/0 minutes.

7. After eating the chicken pieces, add broth or spicy clear soup to rinse the yuba and vegetables in different forms (refer to the shape of hot pot).