Ingredients: chicken, half carrot, half bean sprout, Flammulina velutipes 100g, Pleurotus ostreatus 100g, 60g mushroom and 3 flowers.

Accessories Zanthoxylum bungeanum 15 star anise 1 pepper 1 garlic 2 cloves ginger 1 shallot 2 soy sauce 1 teaspoon Oil consumption 8 grams salt 2 grams sesame oil a few drops peanut oil 1 teaspoon.

The practice of hot pot chicken

1. Prepare ingredients

2. Wash the chicken to remove the fat paste, slice the ginger and garlic, chop the pepper, cut the Flammulina velutipes to 2-3 cm, tear it clean, remove the roots of the bean sprouts, wash the Pleurotus ostreatus, cross the top with a knife, peel the carrot and cut it with an oblique knife.

3. Heat the chicken nuggets with a little oil in the casserole.

4. Stir-fry until the color changes to one side, add pepper and star anise and stir-fry for fragrance.

5. Add ginger, garlic and pepper, 1 tbsp Laoganma and saute until fragrant.

6. Stir fry and add carrots.

7. Pour the soup made of oil consumption, soy sauce, sesame oil, sugar and hot water. The boiled juice is probably just chicken.

8. Bring to a boil, add onion, cover and simmer 10 minute.

9. Put bean sprouts and oyster mushrooms first.

10. Cook soft bean sprouts and Pleurotus ostreatus, then add mushrooms and Flammulina velutipes.

1 1. Cover and cook for 2 minutes to let the mushrooms absorb enough soup.

Cooking skills 1, if the quantity is large, you can use an induction cooker to eat it on the table, and then eat other side dishes after eating the chicken;

Don't waste the remaining soup, it's also delicious to leave a stewed potato.