1. Chicken breasts sliced and marinated with starchy eggs for preparation
2. Roast the dried chili, Chinese pepper, and sesame pepper in a wok and crush them with a rolling pin, set aside
3. Put a little oil in the pot, saute the onion, ginger, garlic
4. Add Pixian Douban and Spicy Hotpot Ingredients and sauté until fragrant, then add broth or water until it boils
5. After the soup is boiling, put the day lily, shiitake mushrooms, fungus, broccoli, and lettuce in turn into the boiled dish, then put it in a bowl
6. Then put the chicken breasts into a blanching cooker, remove them and put them in a bowl
7. Thicken the broth into a bowl (just slightly wipe the main dish), and the last and most important step is to put crushed dried chili, minced pepper and pepper, chopped green onion and garlic on the menu. At the end, put oil in the pot and boil until it is boiling hot and then pour it on the main dish.
Tips:1. The aroma of this dish comes from the final step. The dried chili, sesame pepper, and Chinese prickly ash will be crispy when you squeeze it with your hands, and it can't be burnt, so you have to master the heat and bake it on a low fire.
2. The oil must be piping hot when the oil is splashed at the end, there will be a sound of oil splashing on chili, pepper, etc.
3. I feel that chicken breast meat will be more tender and lettuce will be more crispy, and the side dishes can be according to personal taste. Hope everyone likes
