Hot Pot Chicken Nuggets
| Big chicken drumstick 2 grams | Green and red pepper One each |
| Onions, ginger and garlic Appropriate amount | Cooking wine One scoop |
| Light soy sauce Two spoons | Butter hotpot base piece |
| Oyster sauce a spoonful | Dried chili 5-6 pieces |
| Old soy sauce Appropriate amount | Zanthoxylum bungeanum Appropriate amount |
| White sugar Half spoon |
Step 1
Pour a few pieces of cold water into a pot, add cooking wine, ginger slices, and scallions, bring to a boil and blanch over high heat, skim off the foam; remove and control the water and set aside; Heat oil in a pan, add onion, ginger, garlic, and peppercorns and stir-fry until fragrant. Add a small piece of butter hot pot base and stir-fry until fragrant;
Step 2
Add the chicken pieces and stir-fry over high heat, then add the dried chili peppers, Sichuan peppercorns, and aniseed and continue to stir-fry out the moisture from the chicken pieces;
Step 3
Add light soy sauce, dark soy sauce, oyster sauce, sugar, and stir-fry evenly;
Step 4
Add appropriate amount of warm water and bring to a boil over high heat;
Step 5
Reduce heat to medium-low, cover and simmer for 15 minutes;
Step 6
Turn to high heat to reduce the juice, add green and red peppers before serving, and add an appropriate amount of salt according to your taste, and it's done~ Hot pot chicken nuggets cooking tips
