Practice of spicy kebabs in Yuxian County, Yangquan, Shanxi Province

condiments

skin of soya-bean milk

Three.

Oily bean curd

50 grams

Giant algae

50 grams

Chicken Zhen

five

Mushroom

8 flowers

potato

200 grams

spinach

50 grams

konjaku flour

50 grams

Oil bean skin

Three.

condiments

oil

Proper amount

salt

Proper amount

Chongqing hotpot bottom material

100g

verdant

Proper amount

garlic clove

five

sugar

3g

Light soy sauce

10ml

pepper

3g

Cooking wine

10ml

chicken essence

Proper amount

energy

Proper amount

step

1. Get all the materials ready.

2. Boil water in the pot, add a little salt, add bamboo sticks, cook for 5 minutes, remove and wash.

3. Boil kelp for 3 minutes.

4. All the ingredients are cut, and thousands of pieces are cut into wide strips with oil bean skin.

5. Blanch the chicken in boiling water for later use.

6. All ingredients are strung together with bamboo sticks for later use.

7. Pour less oil into the wok and stir fry over low heat.

8. Until the chafing dish bottom material melts, the fragrance is fragrant.

9. Add the right amount of broth or water.

10. Add onion, ginger and garlic.

1 1. Add a proper amount of cooking wine.

12. Add a little soy sauce.

13. Add some sugar.

14. Add a little black pepper and chicken essence.

15. Boil on high fire 10 minutes for aroma.

16. Put the skewered ingredients into a small pot.

17. Pour the cooked soup, put the small pot and alcohol stove on the table, and cook while eating.