How to make dry pot chicken delicious?

How to make dry pot chicken better? For friends who love this food, of course you can't miss the following ways of eating. By following the following methods, the dry pot chicken will be more spicy and refreshing.

Accessories: 100 grams of celery

Seasoning: 50 grams of chili (red, pointed, dry), 5 grams of Sichuan pepper, 15 grams of fermented black beans, 5 grams of five-spice powder, 30 grams of broad beans, 25 grams of ginger, 40 grams of green onions, 150 grams of lard (refined), 3 grams of MSG, 3 grams of chicken essence, 4 grams of white sugar, 15 grams of cooking wine, 10 grams of sesame oil, 5 grams of salt. Characteristics of dry pot chicken: bright red color, tender meat, spicy and refreshing, and attractive aroma.

1. Remove the seeds and stems of the dried chilies and cut them into sections about 2 cm long;

2. Wash the celery and cut it into sections about 5 cm long;

3. Wash the old ginger and cut it into slices;

4. Wash the green onions, take out the white part and cut into sections;

5. Wash the chicken, chop it into pieces about 2.5 cm in size, put it in a bowl, add salt, ginger slices, scallions, cooking wine, mix well, and marinate for ten minutes;

6. Put the pan on high heat, heat refined oil until 70% hot, put the chicken in and fry until dry;

7. Leave a little oil in the pan, heat it to 50% hot, add dried chili peppers and Sichuan peppercorns, stir-fry until fragrant and remove from the pan;

8. Heat oil in a pot to 40% heat, add Pixian bean paste, ginger slices, and scallions, stir-fry until fragrant and colored, add brine, hot pot ingredients, boil until boiling, simmer for a few minutes, remove the residue, pour in chicken pieces, add cooking wine, Lao Gan Ma fermented black beans, dried chili peppers, peppercorns, celery, sugar, chicken essence, MSG, sesame oil, stir and mix well;

9. Remove from heat and place in a steel pot, along with a spatula and alcohol stove.

10. After serving, light the fire and stir-fry continuously with a spatula until the soup is dry and the aroma is overflowing.