condiments

Chicken leg (moderate amount)

Wing root (appropriate amount)

Onions (moderate amount)

Mushrooms (moderate amount)

Soybean sprouts (appropriate amount)

condiments

kitchenware

fryer

classify

Hot pot autumn recipe Hot dishes are slightly spicy and easy to cook for three quarters of an hour.

Wash the chicken pieces to remove blood, and clip them out with chopsticks to avoid residual floating foam.

Get the seasoning ready

Cut the onions and the mushrooms at will.

Boil the pot, pour a proper amount of oil, put the dried red pepper, ginger slices and onion into the wok, add Pixian watercress to fry the red oil according to the ingredients, add a little sugar and add mushrooms.

Stir-fry the mushrooms until soft, and stir-fry the scalded chicken pieces over high fire.

After coloring the chicken pieces, pour boiling water or above, and add five pieces of dried red pepper, fragrant leaves, star anise, ginger slices, garlic cloves and medlar.

Cover the pot, bring to a boil and simmer for 30 minutes.

Wash the bean sprouts and smooth the bottom of the soup pot, pour in the stewed chicken pieces and bring to a boil.

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

The longer it takes to cook, the better it tastes.