Cooking Steps

1. 

   Step1:In the early stage, all the main vegetables and auxiliary materials should be cut, salted, pickled, carrots, I cut the hob blade, lotus cut the slice. The chicken has been cut in the shop. When cutting the vegetables, soak the chicken with water. It will make a lot of oil and water. In a few minutes, take it out. Then pickle it. Put a layer of salt, a few pieces of ginger, cooking wine, and so on. When all the vegetables are cut, the chicken is almost pickled.

2. 

   Step2:In order to speed up the frying process, I blanched all the vegetables. Here is a picture of the vegetables that were blanched for the first time. Take up the vegetables after the blanching. Don't splash the water. Keep firing. Blanch the chicken. It's about 5 minutes. Then the chicken oil froth comes out

3. 

   Step3:Scoop up the chicken with blanched water. Rinse with cold water. The chicken will be firm

4. 

   Step4:Next, heat the oil in the hot pot. Turn on the heat. Pour in the ginger, garlic, millet pepper, scallion. Stir fry until fragrant. Add one tablespoon of star anise and Pixian bean paste. Stir in two tablespoons of hot pot bottom material.

5. 

   Step5:First pour in chicken, stir fry, add soy sauce and cooking wine. Stir fry for a while. Estimate the time. Then pour in carrot and lotus root slices. Add two-thirds of hot water. Stuffy. Stir fry more. Because the ingredients have blanched water before. So it's easier to fry. Add a little salt to taste. Add sugar. If you can't predict, you can taste while adding

6. 

   Step6:It's almost like this when you are ready to fry.

7. 

   Step7:This is the first time. It's broccoli. Pugu

8. 

   Step8:Less spicy version. end.