Cooking Steps

1. 

   Step1:Wash the whole chicken in cold water. Put some ginger in it. The soup pot should be big. There should be more water. The whole chicken should be completely soaked in it. And it's better to have plenty of water up and down. That is to say, the chicken doesn't sink in the pot, but it also doesn't come out of the water. This cooking ensures that all parts of the chicken are evenly heated and tastes the same. If you don't have such a big soup pot at home, turn over the chicken every five minutes. Remember. At the same time, please don't go away. Keep foaming and impurities. At the same time, skim the chicken oil on the surface of the soup into a clean bowl.

2. 

   Step2:Remember to do turning over exercise for the chicken every five minutes. Make continuous foaming and impurities. More importantly, skim out the chicken soup with chicken oil. But. Usually the chicken oil and the froth will mix together. It doesn't matter. One hand spoon, one hand filtration screen. Done. I made a full bowl of chicken soup with a thick layer of chicken oil. Remind everyone to prepare a timer. Use a bamboo or toothpick when the pot is boiling for 20 minutes or so. Insert the chicken's thigh to see if there is any blood. If there is blood, boil it again. If you don't turn off the fire immediately, the chicken is cooked.

3. 

   Step3:A bowl of chicken soup.

4. 

   Step4:When the wok is hot, don't put oil in it. Bake the prickly ash in a small fire. When you smell the strong prickly ash, you can get out of the wok. Crush with a rolling pin. I tasted a little. It took me more than ten minutes to get over my strength.

5. 

   Step5:Prepare other condiment

6. 

   Step6:Saute all spices with a little base oil. Add Pixian Douban and scallion, ginger and garlic to continue to saute. When sauteed with red oil, pour in a bowl of chicken soup left before. Remember to pour chicken soup only. Keep the chicken oil first. Boil the pan over low heat for 20 minutes.

7. 

   Step7:When cooking soup, make a sauce with sugar (three tablespoons), salt (two teaspoons), pepper noodles, monosodium glutamate (one tablespoon), sesame oil (three tablespoons), oil pepper (four tablespoons), chili oil (small half bowl) and chicken oil left before. This sauce must taste heavier. After the soup is done, filter it. Let it cool and mix with the sauce.

8. 

   Step8:Mix the mixed sauce and the cut chicken pieces. During the mixing process, the unique fragrance will come to you. At that time, you must resist the joy and control the impulse to eat. Scatte

9. 

   Step9: