1. white striped chicken cut into pieces, hot water blanching, fish out and drain.

2. green onion cut into sections, ginger slices, each with five or six sections can be.

3. cool pot cool oil, oil amount for the usual stir-fry 2-3 times, immediately under the bean paste, love to eat spicy on more, I usually put half a bag.

4. Turn on the heat and keep stirring to prevent the bean paste from falling off.

5. Add two spoons of sugar, and when the flavor of the bean paste is fully evaporated out of the chicken pieces, stirring to the color evenly.

6. Add water without chicken, open the fire, add green onion, ginger, mace, spices, nutmeg, dahurica and other materials, add salt to make the taste appropriate. After the water is open are poured into the induction cooker pot, high power continue to heat.

Minced garlic and vinegar is the most suitable base for hot pot chicken, this time you can shabu-shabu eat, chicken more shabu-shabu a while to cook. Oh also.

Tips: no pepper can be used instead of pepper; cardamom dahurica can be less put, put more will affect the smell; bean paste in the sugar equivalent to fried sugar color; do not pepper.