A, spice formula:

25g clove, 20g star anise, 75g weeding, 20g vanilla extract, 20g pen mark, 30g. . . . . .

Second, the method of making chicken pot red oil (old oil)

Refine the vegetable oil to about 80 degrees in a pot, add bean paste (about 4 Liang) → add spices, garlic and white wine → stir fry until the garlic is golden yellow.

Fire → Add pepper (half a handful) without stirring. . . . . .

Third, in addition to chicken blood bubbles.

Pour the chicken into cold water, and pour the white wine 0. Second, after the water is boiled, foam the pot and set aside.

Fourth, cook chicken.

Add chicken, a little onion, a little salt, a little white wine and clear water (more than 5cm is appropriate) → press into a pressure cooker (above gas).

10 minutes or so).

Five, the method of seasoning

Put: chicken essence, monosodium glutamate, salt, etc. In the pot; → Add appropriate side dishes such as raw bean sprouts and cooked chicken → Add broth, add appropriate amount of red oil and add celery pieces.

Proper amount. . . . . . . .