Chicken pot ingredients: onion, green pepper, coriander, dried pepper, chicken bone sauce, celery, garlic.
Chop the minced chicken (or broiler) into small pieces, and add cooking wine and cold water to soak the blood. Add a little cooking wine, a little light soy sauce, 1 tbsp chicken powder, 1 tbsp salt, a little shredded onion, a little minced garlic and a little Jiang Mo, and gently stir with a little oil consumption. Let stand for15min, take out the chicken and put it in a container for development.
Stir the pan with a little olive oil. When the oil is hot, add garlic, onion, ginger, pepper and dried pepper and stir-fry until fragrant. Put the marinated chicken pieces in the pot and fry them slightly. When the chicken is slightly discolored, add 5 tablespoons of bean paste, 1 tablespoon of soy sauce for coloring, and then add a little sweet noodle sauce and oyster sauce. Cover the pot and stew for 10 minutes, then open the lid to see the ripeness. After all the chicken pieces are evenly colored, pour in a little soy sauce to taste. If it is not salty, you can add salt and chicken powder in moderation.
After adjusting the taste, pour all the chopped peppers into the pot, stir well, simmer slowly, and turn over the lid in the middle. The chicken is rotten, add cucumber and celery. When celery and cucumber are soft, turn off the fire, but remember not to take them out immediately. After stewing 15 minutes, take it out and eat it.