Slice the chicken offal and rub some salt for later use.

Then grab a handful of pickled ginger and pepper. Cut into sections.

Peel garlic

Maiyidaihao hotpot shicai

Soak chopped ginger, pepper and garlic. Throw it into the pot and fry it with the ingredients on the ground.

Stir-fry the taste of the ingredients. Stir fry for about 3 minutes.

Put chicken offal. Pour some cooking wine. Remove the fishy smell.

Add some side dishes you like,

Such as konjac, kelp, garlic sprout, dachong and other vegetables,

Stir fry for a few minutes. You can boil the pot.

Then wash the pot and boil 200ml of oil.

Cut a handful of dried peppers and put a small handful of peppers on the cooked chicken offal.

Pour the oil.

Wow! ! Suddenly the smell is fragrant.

Ingredients of chicken assorted hot pot: 400g of chicken slices, 250g of chicken liver, celery heart, fried tofu and chicken blood, chicken tenderloin, egg 10, chicken sausage100g, cooked chicken oil, 2 vermicelli, 2 onions, 20g of cooking wine and Rhizoma Cyperi, 3g of monosodium glutamate and 50g of soy sauce. The method of mixing chicken hot pot is 1. Cleaning Rhizoma Cyperi, air drying, and grinding into powder. Fry water and Rhizoma Cyperi powder on fire for 30 minutes. Filter with cloth and take the juice for later use. Wash and slice chicken liver, chicken tenderloin and onion respectively, blanch chicken blood and cut into strips, soak vermicelli in water and cut into pieces, cut fried tofu into domino pieces, wash celery heart and cut into pieces, cook eggs and shell them, and wash chicken intestines and cut into pieces. 2. Put the hot pot on the table, light it, add the soup of Rhizoma Cyperi, chicken slices, chicken liver, chicken blood and chicken tenderloin and a proper amount of fresh soup in turn, add cooking wine, soy sauce, monosodium glutamate, refined salt and cooked chicken oil, and cook until it is immature.