How to make authentic Cangzhou hotpot chicken?

Authentic Cangzhou hotpot chicken is made as follows:

Preparation materials: chicken legs and wings, konjac, sweet potato powder.

1. Wash the chicken, control the moisture, prepare all kinds of ingredients for fried chicken, wash the rinsed vegetables and replace them with knives.

2. Pour the oil in the pot, the oil can be wider, and add two or three pieces of ginger to stir fry. Then add Pixian bean paste. I am three pounds of meat. I put a whole bag of sauce. If I'm afraid of spicy food, I can put less, but the taste will be lighter if I put less. It is recommended to put all the flavors in. This step should be kept on low heat, so as not to burn the pot, stir fry until the red oil is fried.

This is the state of frying red oil. You can add chicken at this time.

4. After pouring the chicken, continue to stir fry. If it is a medium fire, it really needs to be stirred up. If it's not fast, you can stir fry over low heat. When the water in the chicken is fried and the sauce is delicious, paste the pot. In this process, sugar can be added, and more sugar should be put, with sugar 100 g or so.

5, probably fried like this, the red oil after adding sugar is more shiny and refreshing.

6. After frying, add cold water to the pot, the amount of water exceeds the chicken. Because there are leeks in the back, there is more soup. You can see the color is red and bright. You need to continue seasoning at this time. Add a lot of pepper and pepper, and a proper amount of salt. Because Pixian bean paste is very salty, it needs to be careful to add salt. The taste is being adjusted, and the more hotpot chicken is rinsed, the stronger the taste is. Not too salty at first,

7. After adjusting the taste, boil the pot and continue to stew. Stew for more than 20 minutes, so that the sauce is fully released and blended into the chicken. I want to say here that because of the hot weather, the hot dish behind the hot pot chicken is in the form of a pot. The first seven steps are the same as ordinary hot pot chicken.

8. stew until it is fragrant and the chicken is soft and rotten.

9. finished product.