Traditional Culture Encyclopedia - Traditional culture - One side of the clear broth brine, one side of the red broth brine original name for the double-flavored hot pot we usually called what
One side of the clear broth brine, one side of the red broth brine original name for the double-flavored hot pot we usually called what
Practice:
One, the material
1, the main ingredients: a chicken rack;
2, seasoning: 15 grams of cooking wine, ginger 5 slices of spicy and three fresh hot pot base each packet;
Two, practice:
1, chicken thawed, washed clean; mandarin ducks hot pot practice;
2, put into the pressure cooker, add water, add ginger;
2, put into the pressure cooker, add the water, add water, add water, add water, put into the pressure cooker, put into the pressure cooker, put into the pressure cooker, put into the pressure cooker, put into the water, put into the water, put into the water, put into the water. Put ginger;
3, pour cooking wine;
4, cover the pot, large fire steam and then turn to small fire, pressure 30 minutes;
5, release the steam to open the lid;
6, pour the soup into the mandarin ducks pot;
7, spicy and sanshen hot pot base each packet;
8, add the two sides of the pot, large fire heating, cooking until the base dissolved, turn to low heat, and cook for about five minutes to turn off the fire.
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