Net weight of bamboo shoot chicken 1 kg, 200 grams of water-borne magnolia tablets (winter bamboo shoots are also acceptable).

Ingredients: soy sauce150g, refined salt 6g, white sugar 50g, cooking wine 50g, monosodium glutamate 4g, water starch 40g, onion ginger 40g, vegetable oil 2kg (actual consumption160g).

Production method:

1) Wash the bamboo shoots and chop them into 2.5cm square pieces; Slice the water-hair magnolia tablets; Cut the onion into sections; Slice ginger. 2) Put the oil in the pot and cook it until it is 80% mature. Put the chicken pieces in a pot, add a little soy sauce, grab them evenly, fry them in the pot until golden brown, take them out and drain the oil. 3) Take another pot, put a little oil in it, heat it and stir-fry the onion and ginger slices, that is, water, soy sauce, cooking wine, refined salt, white sugar, monosodium glutamate, water-made magnolia slices and chicken pieces. After the pot is boiled, skim off the floating foam, turn to low heat, and wait for more than ten minutes until half of the soup is burned, and the chicken is soft and rotten. Turn to high fire and pick.

Features: red and bright color, soft and rotten and delicious.

Production key: when the chicken pieces are fried in the pot, the oil temperature should be warmer, and the chicken pieces should be taken out when the surface is hard. Therefore, the dish is made of bamboo shoots, so the stew should not be too long to avoid being too bad. In addition, it is necessary to grasp that when the chicken pieces are rotten, they should immediately turn to the fire to collect the juice. Don't wait until the chicken pieces are rotten, and there is still a lot of soup, so that the chicken pieces will have no taste.