Ingredients: 5000 grams of white strip chicken, appropriate amount of spicy base, 20 grams each of green onion and ginger slices, 3 grams each of bay leaves and cloves, 2 each of strawberry and nutmeg, 5 grams each of cinnamon, star anise, white komong and Sichuan peppercorns.

10 grams of dried chili peppers, 15 grams of Zhenji noodle sauce, 15 grams of Zhuhou sauce, 20 grams of cooking wine, 5 grams of dark soy sauce, 1 bag of Sanwu hot pot ingredients, and 2 grams of red yeast rice powder.

Spicy base recipe and stir-frying: 100 grams of cumin, 75 grams each of star anise and cinnamon, 50 grams each of galangal, kaempferia, nutmeg, and fragrant sand, and 30 grams each of amomum villosum, bay leaf, grass fruit, and cumin.

Spice powder, add 15 kilograms of salad oil, 1 kilogram of ginger slices, and 2 kilograms of green onions in the pot. After frying until fragrant, take out the onions and ginger, then add 3000 grams of butter, 500 grams of Dahongpao pepper, and 1500 grams of Pixian bean paste.

Stir-fry until fragrant, add the beaten spice powder, add 200 grams of white wine, stir well, remove from the fire and leave for 24 hours, then remove the residue and serve.

Preparation method: (1) Braised chicken: Clean the white strip chicken, chop it into 3 cm square pieces, add water to the pressure cooker, add scallions, 20 grams each of ginger slices, 3 grams each of bay leaves and cloves to the bottom of the pot, and grass

2 each fruit and nutmeg, 5 grams each of cinnamon, star anise, white cardamom, and Sichuan peppercorns. Saute 10 grams of dried chili until fragrant, add 15 grams of Zhenji noodle sauce, 15 grams of Zhuhou sauce, 20 grams of cooking wine, and 5 grams of dark soy sauce

, 1 bag of Sanwu hot pot ingredients, 2 grams of red yeast rice powder, boil water, add salt to taste, then pour into the pressure cooker, press the chicken until cooked and set aside.

(2) Add the cooked raw materials to the pot with the original soup, add a little broth and spicy base to adjust the taste, pour it into an iron pot with parsley and onions at the bottom, light the fire and boil it before eating.

(3) After the chicken is finished, add broth to the pot to rinse various vegetables.

Chicken hot pot ingredients: 1 broiler chicken, 500 grams of green bamboo shoots, 100 grams of refined oil, 20 grams of MSG, 20 grams of chicken essence, 5 grams of garlic, 5 grams of ginger, 5 grams of green onions, 20 grams of cooking wine, 4 grams of star anise, 3 grams of white buckwheat,

2 pimentos, 2 grams of cumin, 5 grams of pepper, 3000 grams of white soup.

Method 1. Wash the ginger and garlic and cut into 2 mm thick nail slices, and cut the green onions into "horse ear" shapes.

2. Slaughter the chicken cleanly, remove the feathers and internal organs, chop it into strips, boil it in a pot, remove it and set aside.

3. Cut the green bamboo shoots into 7 cm long and 2 cm wide strips, wash them, and put them into a hot pot pot for later use.

4. Put the wok on the fire and add oil to heat.

Add ginger and garlic slices, green onions, star anise, white buckwheat, xiangguo, fennel, chicken and stir-fry until fragrant, add white soup, add MSG, chicken essence, cooking wine, pepper, bring to a boil and remove the foam.

Pour into the hot pot pot with green bamboo shoots and serve.