The method for making spicy pot chicken with pig intestines

The big eater at home suddenly said he wanted to eat dry pot, and all the dry pots near his home were not very tasty. So, he decided to make it himself, which turned out much better than anything from outside!！

Ingredients: Introduction:

Chicken wings (8 pieces), Pig's intestine (about 50 cm), Spices for braising ( ), One garlic bulb (4 cloves), Fresh ginger (one piece), Whole large onion (one piece), Dried chili peppers (a bowl), Szechuan peppercorns (a flat spoon), Doubanjiang (Jucheng brand) (a large spoon), Star anise (three pieces), Bay leaves (five pieces), Cinnamon bark (four small pieces), Small fennel seeds (a tiny spoon), Onion (one medium size), Dried Sichuan chili peppers (four pieces), Potato (two pieces), Cucumber (one piece), Coriander (a small bunch), White sesame seeds (appropriate amount), Sugar (appropriate amount), Salt (appropriate amount), Chicken essence (1 spoon), Roasted cumin powder (appropriate amount) The steps for making dry pot with chicken wings and pig's intestine:

1. 1 Clean all the fatty parts from the pig's intestine thoroughly (Note: Some people like that part, so you can leave it on if you want to, but make sure to rub it repeatedly with salt). After cleaning, place the chicken wings and the pig's intestine in the braising spices. Braise for half an hour, then remove and drain. Cut the pig's intestine into small pieces; cut the chicken wings into small pieces.

2. 2 Pour a bit more oil into the pot, heat it up, then fry the chicken wings and pig's intestine for a moment before removing and draining.

3. 3 Fry the potato slices in oil until they are golden on the outside, remove and drain.

(I used Philips air -no-oil frying, which is very convenient and healthy)4. 4 Slice the garlic and ginger; cut the white part of the large onion into small pieces. Put the Sichuan peppercorns, star anise, cinnamon bark, bay leaves, and fennel seeds in a bowl.

5. 5 Soak the dried chili peppers in water, then discard the water to make them moist before frying; they will not burn easily.

6. 6 Slice the onion and cut the cucumber into pieces.

7. 7 Cut the green part of the dried Sichuan chili peppers and large onions into segments.

8. 8 Chop the coriander.

9. 9 Heat oil in a pot, fry the seasonings until fragrant.

10. 10 Add the Doubanjiang to the frying pan, continue frying until it turns red and shiny; add the chicken wings and pig's intestine, then stir-fry with the moist dried chilies.11. 11 Add the ingredients from step 7 and stir-fry.12. 12 Pour a small bowl of water into the pot, cover and simmer for four minutes. 13. 13 Once the liquid is nearly evaporated, add the fried potato strips, continue to fry, sprinkle in the cumin powder, sugar, chicken essence, and a little salt (skip if you prefer it less salty), stir-fry evenly.

Finally, take out of the pot, sprinkle with white sesame seeds and chopped coriander; it looks and smells delicious!

Tips:

This recipe is very tasty with authentic Sichuan flavor.

You must keep stirring to prevent burning at the bottom. Heat the pot, sprinkle with white sesame seeds, and add chopped coriander. It's perfect in color, aroma, and taste!！

Tips

This method is very delicious, genuinely Sichuan flavor. Stir continuously to prevent burning at the bottom.