Shuipu [Liangshan Chicken], all heroes love this

Overview

The big rat, with his heroic temperament, will tell you how Liangshan chicken is made. b(￣▽￣)d I can’t stop drooling~ Just looking at it makes me feel like I have found true love.

Tags

• hot dishes
• adenophora
• angelica sinensis
• chili
• hong 99 concentrated hotpot base
• konjac
• taro
• zanthoxylum bungeanum
• old hen

Ingredients

Steps

1. 1 In fact, to make this Liangshan Chicken, you can use any hot pot base, preferably with butter

   

2. 2 On the first day of the day, soak the sea cucumber in cold water for 24 hours, then cut it into sections

   

3. 3 After konjac is sliced and cut into strips, be sure to remove the water

   

4. 4 Chop the chicken into chunks or cubes for later use

   

5. 5 Ginger and garlic slices

   

6. 6 The taro is steamed directly in the basket and then boiled in

   

7. 7 Heat oil in a pot. First add the ginger and garlic slices, green peppercorns and aniseed

   

8. 8 After sauteing until fragrant, add chicken and stir-fry together, then add red pepper

   

9. 9 Finally add water, put them together into the enamel pot, add angelica root and adenophora root

   

10. 10 Then add the base ingredients. There is no need to fry the base ingredients. The base ingredients are almost three-quarters of a pack. Then slowly simmer over low heat, remember to cover

    

11. 11 After 40 minutes of low heat, you can add the taro

    

12. 12 The speed of the enamel pot is still much faster than that of ordinary pots. The main reason is that it is heavy and has better sealing. After the chicken is raked, you can put the konjac that has been dewatered before and the pot can be started after 10 minutes of cooking.

    

13. 13 After taking it out of the pot, just put green onions on top.

    

14. 14 ~One more~