Hunan local taste of chicken is famous Hunan, characteristics: texture soft rot, Hot & Spicy thick, suitable for autumn and winter consumption.

practice

Ingredients: chicken 1 (weighing about 1000 g). 100 g Pteris bacteria, 50 grams of garlic leaves.

Seasoning: vegetable oil, 60 grams, 2 grams of salt, MSG 6 g, 6 g chicken, 10 g chili sauce, bean paste 8 g, 10 g pot bottom material, 5 g oyster sauce, star anise, cinnamon, white Kou 5 grams, dry whole pepper 20 grams, soup 2000 grams.

step:

1, the slaughter wash chicken, chopped into pieces of 2 cm square, placed in boiling water after the boiling pot remove and set aside; ginger slices; tear strip tail of washed bacteria.

2, the net pot stir, add vegetable oil, till the Liucheng heat, ginger until fragrant, then add chicken fried dry water, add star anise, cinnamon, white Kou, whole pepper, hot pot , bean paste, chili sauce, oyster sauce, stir well, pour the soup, boiled skim foam, add salt, monosodium glutamate, chicken and adjust seasoning, turn simmer over low heat until chicken soft rot, and then select chicken, the original soup dregs filtered, re-use open fire, then pour the pad there are bacteria Pteris pot, sprinkle with garlic leaves can be.