Hot Pot Chicken
1.
Wash and slice the hairy belly for later use.
2.
Wash kelp and serve.
3.
Fan feast.
4.
Wash the Coprinus comatus and cut into the serving plate.
5.
Eight strips, washed and cut into pieces, served on a platter.
6.
Wash the cabbage leaves and serve.
7.
Cut chicken legs into pieces.
8.
Put the shallots, ginger slices, pepper, five-spice powder, Meijixian in a bowl, mix well with soy sauce and marinate for 30 minutes.
9.
Prepare some green onion, ginger and garlic cloves.
10.
Heat oil in a pan, add garlic cloves and stir fragrant.
11.
Add the marinated chicken nuggets and stir fry to get the chicken fat.
12.
Add green onion and ginger slices and sauté until fragrant.
13.
Add an appropriate amount of water to a boil.
14.
Transfer to a casserole.
15.
Turn the lid to a low heat and cook for 30 minutes.
16.
When eating, put the casserole on the electric stove, eat the chicken first, and then rinse the other ingredients.
Tips:
Shabu can be added according to personal taste.