The home-cooked method for spicy simmered three treasures

This dish of spicy cooked three delicacies contains chicken legs,pork, and seafood.It is rich in nutrition with a (numbing, spicy, fragrant, and fresh) flavor, very tempting to the palate during winter. It is a home-style dish.

Ingredients:

1 chicken leg,100 grams of rib meat, 50 grams of clams,1 portion of yellow bean sprouts, an appropriate amount of water starch.Seasonings:a bunch of green onions, 6 garlic cloves, 1 piece of big onion, 1 block of fresh ginger, 1 bundle of dried chili peppers, 1 bundle of Sichuan pepper, 1 spoonful of (fermented broad bean paste), an appropriate amount of sugar, and salt. Preparation:

1. Clean the clams thoroughly with water, then let them sit in clean water to release all sand before washing again.

2. Cut the rib meat into slices, season with salt to marinate, and mix with a little water starch.3. Chop the chicken leg into pieces, season with salt to marinate, and mix with a little water starch. 4. Blanch the yellow bean sprouts for about 3 minutes in boiling water, drain them, and prepare fresh ginger slices, chopped big onion, and green onions as well as minced garlic.Preparation Steps: 1. Heat a wok with a little oil, add 1 spoonful of (fermented broad bean paste), stir-fry until red oil and fragrance are released, then add chopped green onion and ginger slices to stir-fry.2. Add about 400 milliliters of water and bring it to a boil, season with salt and sugar, then add the chicken pieces and cook until they are fully cooked. Add the bean sprouts and bring to a boil again. 3. Next, add the meat slices and cook until they turn color, then add the clams and cook until they open completely. Pour everything into a clean large bowl and sprinkle with chopped green onions and garlic.4. Heat 1 spoonful of cooking oil in a wok, add dried chili peppers and Sichuan pepper to stir-fry until fragrant, pour over the sprinkled green onions and garlic just before serving. Sauce 1 tablespoon,Sugar Adequate, salt to taste.

Preparation:

1 Rinse the clams clean and let them sit in fresh water until they release all their mud; then wash again and set aside.

2 Slice the tenderloin meat into pieces, season with salt, and marinate. Add a small amount of water starch to evenly coat the meat.

3 Chop the chicken legs into chunks, season with salt, and marinate. Then use a small amount of water starch to coat them.

4Mung beans cooked for about 3 minutes in boiling water, then drained. Slice fresh ginger, and cut scallions and garlic.

Steps:

1 Heat a small amount of oil in a wok, add 1 tablespoon of (fermented broad bean paste), stir-fry until red oil and fragrance are released; then add chopped onion and ginger to cook together.

2 Pour about 400 milliliters of water, bring to a boil, season with salt and sugar, then add chicken pieces. Cook until the chicken is fully cooked, then add mung bean sprouts and bring to a boil again.

3 Add meat slices, cook until they change color; then add clams and cook until all open. Transfer the soup and vegetables into a clean large bowl, sprinkle with chopped scallions and garlic.

4 Heat 1 tablespoon of oil in a wok, add dried chili peppers and Sichuan peppercorns to release their fragrance, pour over the scallions and garlic just before serving.