Main Ingredients

Chicken Flour

Peppers, red peppers, anise, cinnamon, peppercorns,

Scallions, ginger, garlic Bean Paste

Potatoes, beans

1. scallions, ginger, and garlic, wash and cut and set aside

2. chicken, wash and cut up

3. potatoes, cut in chunks

4. peppers, red peppers, cut in chunks

5. potatoes, cut in pieces

6. potatoes, cut in pieces

7.

4. green pepper red pepper cut into pieces

5. anise, cinnamon, pepper, wash and spare

6. pan into the oil, when the oil is hot, put anise, pepper, cinnamon, ginger, stir fry!

7. Add chicken, garlic, green onions, stir-fry

8. Stir-fry for a while, when the chicken is browned, there is no excess water in the pot, add a little bean paste, cooking wine, soy sauce, salt, spicy fresh, chicken essence, stir-fry! Then add an appropriate amount of boiling water, simmer!

9. This time to start and noodle, noodle more water, a little and thinner, but not too thin!

10. Chicken has seven mature when adding beans, potatoes and other stir-fried!

11. Then make the noodles into cakes and stick them on the side of the pan! Because of the noodles and a little bit thin, so more sticky hands, paste the cake when the hand must be dipped in water and then paste the cake, so that it will not stick to the hands of the!

12. Covered with a lid and stewed for a while, the cake is cooked can eat, if you want to eat with potpourri, you can properly cook for a while, but be careful not to paste! Then add green pepper red pepper, a little turn, this dish is completed!

Tips

1, the use of free-range chicken, so that the chicken meat is firm and tough to eat with excellent taste.

2, the water is best submerged in 1/2 of the cake, so that the cake can absorb the soup.

3, the pasta can use white or mixed grain noodles.

Whether you are from Xuzhou or not, once you have tasted the flavor of Xuzhou Ground Chicken, your taste buds have found a happy place to belong.

Where is the ground pot chicken dish from? Ground pot cuisine originated in the Hongze Lake area at the junction of northern Jiangsu and southern Lu.

Previously, the fishermen who worked and rested on Lake Hongze, because of the conditions of the boat, often take a small mud stove, the stove sits on an iron pot, below the support of a few pieces of dry wood to build a fire, and then according to the common practice of cooking a pot of vegetables, the pot side should also be full of pasta cakes, and so there will be such a cooking method of rice and vegetables in one.

Later, the traditional cooking method of the pot was improved, resulting in pot chicken, pot fish, pot beef, pot three fresh, pot tofu, pot crayfish and other pot delicacies.

The chicken is one of Xuzhou's signature dishes, and it can be found in restaurants of all sizes. The reason why this dish is among the local signature dishes is that its flavor is not only in the chicken itself, but also in the pancake on the pot.

The origin of the dish is that in the past, people in Xuzhou used to build stoves with stones in their own courtyards and put large iron pots on them for cooking, so they called it "ground pot".

Xuzhou ground pot chicken soup less, taste fresh mellow, cake borrowed vegetable flavor, vegetables borrowed cake aroma, with soft and smooth and dry aroma and coexist characteristics, on the dish, the ground pot together with the end up, the dishes do not sheng out, which is called the ground pot!