How to make chicken hot pot, how to make chicken hot pot

The method is very simple, stew the chicken well (be careful not to stew it for too long, otherwise you won't be able to get the chicken out of the chicken pot after eating it for a long time).

Ingredients: cooking oil, ginger, garlic, star anise, salt, 6 pickled chili peppers or dried chili peppers, a little Sichuan pepper A pack of Chongqing hot pot base.

Steps: Bring the oil pan to a boil, add the Chongqing hot pot base (you can't eat spicy and add half a pack) to fry, add ginger, star anise, garlic pickled pepper and fry for 2 minutes, pay attention to the bottom of the pot not to burn. When you smell the aroma, you can pour in the cooked chicken broth and boil. Add a pinch of salt monosodium glutamate.

The longer you boil, the more fragrant it will be, (be careful not to take too long, otherwise you won't find the chicken) and then you can blanch some of your favorite dishes inside.

The above method is personal experience, I think the taste is not bad, you can try it)

Ingredients: White striped chicken.

Seasoning: green onion, ginger, garlic, Sichuan pepper, spices, dried red pepper, Pixian bean paste, sugar, salt, chicken essence.

Method: 1. Put oil in the pot, cut the green onions, slice the ginger, peel the garlic, and put the dried red pepper and Pixian bean paste into the pot to stir-fry until fragrant;

2. Add the chicken pieces and fry until the meat pieces are 3-4 mature;

3. Add soup, add peppercorns, spices, sugar, salt, and chicken essence;

4. Pour from the frying spoon into the hot pot and heat. After the meat is cooked, add vegetables, edible mushrooms, ham, etc. at will, and eat it immediately.

Special tip: The temperature of the hot pot soup is extremely high, and it is easy to burn the mouth and tongue. Once the oral mucosa is destroyed, it is easy to cause oral diseases such as mouth ulcers. Experts suggest that "eating hot pot should be controlled within 2 hours".

The practice of chicken hot pot.

Ingredients. Chicken thighs (to taste).

Wing roots (to taste).

Shallots (to taste).

Shiitake mushrooms (to taste).

Soybean sprouts (to taste).

Accessories. Kitchen.

Wok. Classify.

Hot pot Autumn recipes Hot dishes Slightly spicy Cook Three quarters of an hour Easy difficulty.

Wash the chicken pieces to remove the blood and water, and use chopsticks to remove the residual foam.

Prepare the spices.

Cut off the shallots and cut the mushrooms as you like.

Boil the pot dry, pour an appropriate amount of oil, put in the dried red pepper, ginger slices and shallots in the fryer, put in the Pixian bean paste according to the ingredients and fry the red oil, put a small amount of sugar, and put the mushrooms.

Stir-fry the mushrooms until soft, put the blanched chicken pieces and stir-fry them over high heat.

After the chicken pieces are colored, pour in or add more boiling water, add dried red peppers, bay leaves, star anise, ginger slices, garlic cloves, and wolfberries.

Cover the pot, bring to a boil over high heat and simmer over medium heat for 30 minutes.

Wash the soybean sprouts and spread the bottom of the soup pot flat, pour in the stewed chicken pieces, and bring to a boil over high heat.

Chop the minced garlic and season with vinegar, sesame oil and sesame oil.

The longer you cook, the better the flavor.

In winter, everyone will eat ** pot, so do you know how to make chicken hot pot? You might as well follow my steps to take a look, the following is my collection of chicken hot pot practices, welcome to hit the collection, I hope you like it!

Ingredients: 1 local chicken, Chaotian pepper, garlic, ginger, Sichuan pepper, cinnamon, star anise, salt, chicken essence, light soy sauce, bean paste, sugar, red wine.

1. The chicken was set on fire and burned, the small hair was removed, cut into small pieces, the bloody scene was omitted, there were a lot of chickens, I took the stewed soup on the back and chicken neck, and ate two chickens.

2. Prepare to put the peppers in the chicken, ginger, garlic, cinnamon, star anise, and the small one is the new flower pepper I picked.

4. Cut the chili pepper, pat the garlic spicy, slice the ginger, and wash the star anise cinnamon peppercorns.

5. After the chicken is fried and discolored, add light soy sauce, bean paste, salt, a little sugar, chili garlic, etc., and add some red wine that I didn't drink when I came to the house last time, which is so fragrant.

6. Add water to a boil and transfer to a pressure cooker to continue.

7. After 10 minutes, remove from the pot, put it in the hot pot basin, and add the chicken essence.

8. Add a few hot pot meatballs and cabbage to the hot pot.

Ingredients. : 1 chicken, 500 grams of cuttlefish balls, 500 grams of shrimp.

Accessories. 2 teaspoons salt, 1 piece of ginger, 15 dates, 1 handful of wolfberry, 200 grams of water spinach, 200 grams of Chinese cabbage, 250 grams of flour, 2 grams of alkaline noodles, 250 grams of oyster mushrooms, 250 grams of shiitake mushrooms, 1 package of medicinal herbs, appropriate amount of water, appropriate amount of tomato paste, appropriate amount of bibimbap sauce, appropriate amount of sesame oil, appropriate amount of garlic, appropriate amount of bean curd, appropriate amount of flavor.

The practice of chicken hot pot.

1. Take out the chicken in advance to thaw, take out, wash and chop pieces, and pack medicinal herbs for later use.

2. Wash the red dates and cut them on both sides, slice the ginger, and wash the wolfberries for later use.

3. Sit in the soup pot with water, put the ingredients in steps 2 and 3, bring to a boil over high heat, turn to medium heat and cook for about 30 minutes.

4. When cooking the soup base, add the flour to the alkaline noodles and an appropriate amount of water, and form a slightly dry dough wrapped in plastic wrap to rise.

5. Wash the shrimp and cuttlefish balls and set aside.

6. Wash the oyster mushrooms and shiitake mushrooms and tear them into small pieces for later use.

7. Wash the vegetables and control the water for later use.

8. Prepare your favorite dipping sauce.

9. Add some salt to the soup base after 30 minutes to eat, the shrimp is not easy to scald for too long, you can take it out and eat it all after being scalded at one time.

10. Finally, you can press out the noodles and blanch them with the hot pot soup base according to the demand.

11. The soup after boiling is very fragrant, and it is delicious to blanch alkaline noodles.