1. Clean the chicken and chop it into large pieces;

2. Mince the ginger and garlic, and cut the millet and pepper into small rings;

3. All ingredients in B Put the ingredients into the pot and stir-fry over low heat. Put it in a bowl and let it cool.

4. Place the chicken in a large pot, add all the seasonings in ingredient A, and then add 20 grams of the finished product mixed with ingredient B. Sauce, mix well, and marinate for 5-15 minutes;

5. Cut the cucumber into long strips, peel the lettuce and carrots, cut them into hobs, put them in the pot, add the seasonings in ingredient C, and then add 15 Gram of the finished sauce and mix well;

6. Place the marinated fish pieces on top of the vegetables;

7. Cover the pot and cook over medium heat until steaming. Turn to the lowest heat and simmer for another 7-10 minutes;

8. Open the lid, carefully stir the ingredients in the pot evenly with a wooden spatula, cover the lid and simmer on low heat for 10 minutes.

Notes

1. The chicken is delicious, use less MSG

2. The bottom vegetables must be vegetables with high water content such as cucumbers and radishes. , and must be salted to stew out the moisture and prevent it from sticking to the pot. Do not choose materials that are easy to stick to the pot such as potatoes, tofu, and vermicelli as the base;

3. To make this stew pot, the pots Choose clay pots, clay pots, clay pots, crystal pots or glass pots. Do not choose stainless steel or iron pots, which are easy to stick to and are not suitable for slow simmering.

After taking the pot out of the pot, sprinkle with chives, then place it on the induction cooker and eat while simmering! I can use an induction cooker for this pot. Friends who don’t have this pot at home can use a clay pot, clay pot or soil bowl on the alcohol stove. The effect will be the same!