1. Prepare all the ingredients.
2. Handle the chicken well, clean it, and chop it into small pieces with a knife.
3. Prepare various ingredients. Cut ginger into thin slices, cut green onions into sections, peel and squash garlic, and various aniseeds.
4. Pour the chicken nuggets into a pot of cold water, blanch water, add sliced ginger, pepper and cooking wine in the water.
5. After boiling, skim off the boiled foam. Then take it out and rinse it off.
6. Put an appropriate amount of cooking oil in the pot. After the oil is heated, pour the chicken nuggets into the pot.
7. Stir-fry over medium and small fire, stir-fry the chicken pieces until the moisture is dry and the surface is slightly yellow.
8. Put Pixian bean paste, ginger slices, shallots, garlic, star anise aniseed, etc. into the pot and stir fry to get the aroma, then add light soy sauce, cooking wine, salt, pepper and a little white sugar.
9. Continue to stir-fry evenly. If the taste is strong, you can add more dried chili and chili sauce and stir fry together, or you can use the spicy hot pot base directly.
10. Add more hot water to the pot and simmer on medium heat for 15-20 minutes. The broiler and the three-yellow chicken need to be simmered for less time, while the local chicken and the old chicken need to be simmered for more time until the chicken is cooked through and the bone is slightly deboned.
11. After the chicken is simmered, pour the chicken nuggets and soup into the hot pot utensils.
12. The shiitake mushrooms are washed with starch water to clean the dust inside the folds, and then cut into small pieces with a knife.
13. Thousand sheets are rolled into a tube, cut into thick filaments with a knife, and the wide flour is soaked in water in advance to soften.
14. Bring the chicken in the pot to a boil and match it with your favorite side dishes.
Tips:1. Hot pot side dishes can be freely selected according to your own preferences, such as bean sprouts, potatoes, lotus root, enoki mushroom, oily tofu, etc.
