Ingredients: 1 three-yellow chicken, auxiliary ingredients, 4 hot peppers, 4 seasonings, salad oil, appropriate amount of soy sauce, 2 tablespoons of ginger, 1 piece of cooking wine, 1 tablespoon of dark soy sauce, 1 tablespoon of shallot, appropriate amount of black bean chili sauce, 1 tablespoon of Zhuhou sauce, 1 tablespoon of chicken pot. How to make chicken pot 1. Chicken

Chop into small pieces, slice the shallots, slice the ginger, and cut the green peppers into sections for later use. 2. Heat the casserole over low heat and brush the inner wall of the pot with a layer of oil (avoid burning the casserole over high heat. When cooking in a casserole, be sure to dry the inside and outside first.

water, be sure to use low heat when heating, slowly warm the pot, brush oil on the inner wall to prevent drying) 3. Add the shallots and ginger slices and stir-fry with chopsticks 4. Stir-fry the onions and ginger, and the shallots

When it is slightly brown, add 1 spoon of flavored black bean sauce and 1 spoon of Zhuhou sauce (what kind of sauce to put depends on your own taste, how much, and also depends on the amount of ingredients and the saltiness of your taste) 5. Stir the sauce evenly and stir-fry it out.

Sauce-flavored 6. Add the chicken pieces and stir-fry, the low heat may be a bit slow, you can turn it to medium heat, cover and simmer 7. When the chicken changes color and the meat becomes firm, add 1 spoon of dark soy sauce and 2 spoons of braised soy sauce 8. Along the pot

Add 1 spoonful of cooking wine, cover, and simmer over low heat (some add white wine directly. After the wine is added, cover the lid and simmer. The wine flavor is easy to evaporate. This action should be done quickly to reduce the evaporation of the wine flavor) 9.

Simmer for about 15 minutes, open the lid, flip, add the green pepper segments, and cook for another 2 minutes (do not use high heat during the entire frying process, avoid rapid fire to prevent the casserole from bursting, do not add water to the pot, and don’t worry about the chicken getting burnt)

, the chicken will cook out its own water, and the seasonings will cook out the flavorful soup). If you don’t add water when frying, it will also cook out the bright and thick oily red sauce. Cooking techniques When making chicken pot at home, you should also pay attention to a few small points:

1. We still need to take good care of our own casserole. Before putting it on the stove, we must wipe off the water inside and outside.

2. It’s best to avoid dry-cooking casseroles or over high heat. Medium to low heat is best. You can warm the pot over low heat first, and then adjust the heat to medium as needed.

3. No water is added when making chicken pot. It depends entirely on the moisture of the ingredients. If you are afraid of burning the pot, stir-fry frequently and it is best to use chopsticks.

4. Pour the seasoning wine last to reduce evaporation.

Dishes Features 1. Shenzhen is an inclusive city. People from all over the world come to this city. Fortunately, in this place, you can eat specialties from all over the world without having to walk far.

During this long period of integration and improvement, Shenzhen cuisine has gradually formed without distinction or sect. According to the inclusive characteristics of Shenzhen, chicken pot is the most famous.

2. Chicken hotpot, which can be found everywhere in Shenzhen’s street restaurants and remains popular all year round. It is said to have originated in Shenzhen, especially the chicken hotpot in Xiangxi Village in Luohu, Shenzhen, which is the most famous.

3. It is said that because there are many people from Sichuan and Chongqing living in Xiangxi Village, many restaurants have made dishes that combine hot pot and Cantonese claypot cooking methods. The chicken claypot is particularly outstanding, with spicy and spicy dishes.

In addition, people who cannot eat spicy food have made chicken pots with strange flavors, making chicken pots more popular.

4. The seasoning of this chicken pot may be called Qiwei Chicken Pot outside. I used to be curious, what kind of flavor is Qiwei?

It turns out that it is not spicy and highlights the flavor of the sauce.