Ingredients:

Main ingredients

Rooster (one)

Seasonings

Dried chili (a handful ) Sichuan peppercorns (a handful) Ginger (a large piece) Garlic (appropriate amount) Green onion (a stick) Star anise (3 pieces) Bay leaves (4 pieces) Sannat (3 pieces) Cinnamon (a piece) Rock sugar (appropriate amount) Hot sauce (a tablespoon) ) Cooking wine (appropriate amount) Dark soy sauce (appropriate amount) Salt (4g) Pepper (appropriate amount) Tofu (1 piece) Tofu skin (8g) Shiitake mushrooms (4 pieces) Coriander (5g)

Steps

1 Wash and cut chicken into pieces.

2 Blanch the chicken with water.

3. Put oil in the pot, put more, because today is to make hot pot, turn the heat to the minimum, put oil in the cold pot, add dried chili pepper, pepper, star anise, bay leaf, sannai and cinnamon, small Fry for a while, I fried it for about 10 minutes.

4 Add rock sugar and melt.

5 After melting the rock sugar, add ginger slices, garlic cloves and green onion segments, then add hot sauce, and put more. The amount of hot sauce in the picture I took proved to be not enough, so I added some more later.

6 Stir-fry over high heat evenly.

7 Pour the chicken down and stir-fry. During the stir-frying process, add cooking wine, dark soy sauce and pepper, and finally add some Sichuan peppercorns and chili peppers.

8 Stir-fry briefly and then add hot water. Bring to a boil over high heat and simmer over low heat for about 40 minutes.

9Forty minutes later, the chicken is cooked, and you can eat it at this time. After the chicken is almost eaten, add your favorite vegetables and cook it, and the chicken hot pot is complete.

10Add some coriander.