Dry pot shredded chicken

Overview

Use a dry pot and cook it slowly over low heat. The flavor will become stronger and stronger, and you won't be able to stop eating it. It's a great dish to go with rice. Nowadays, this way of eating is becoming more and more popular. From the original local product of Guizhou, it has gradually become popular in Hunan, Hubei, Guangxi and other places, and is deeply loved by people. Many people are skillful in cooking this winter warm-up dish, chatting happily with family and friends, and time passes by without even realizing it.

Tags

• hot dishes
• home cooking
• cao guo
• coriander
• cumin powder
• dried red pepper
• green onions
• parsley
• salt curium chicken
• shaoxing wine
• spicy bean paste
• white sesame
• ginger
• soy sauce
• vegetable oil

Ingredients

Steps

1. 1 Prepare materials, wash all materials, cut green onions into oblique knots, slice ginger, cut parsley and coriander into sections, debone the salt curium chicken and tear it into small strips by hand;

   

2. 2 Heat vegetable oil in a wok, add dried red pepper, cumin powder, ginger slices, scallions and grass fruits and saute until fragrant;

   

3. 3 Pour the spicy bean paste into the pot and stir-fry for a while, then add the torn chicken strips and stir-fry evenly;

   

4. 4 Add the parsley segments, add soy sauce and Shaojiu wine and stir-fry thoroughly;

   

5. 5 Sprinkle in white sesame seeds;

   

6. 6 Then add the coriander segments, put them into a small pot, heat them over low heat and eat;