Materials:

1 fresh broiler (weighing about 2000g), 2 tomatoes, 20g red pepper, 20g Pixian watercress, 25g soy sauce, 5g salt, 2g monosodium glutamate, 1g pepper noodles, 25g cooking wine, 15g sugar and 65438+ vinegar.

Method:

1. Wash the chicken, paste it in the soup pot, take it out, wash it again with warm water, then clean the whole chicken with cooking wine, salt, monosodium glutamate and pepper noodles, put it in the pot, put ginger, onion and pepper on the chicken, and marinate it 1 hour.

2. Steam the chicken in a cage until it is cooked and soft, take it out to cool, take it out with a knife from the chicken back, cut a square on one side of the chicken bore (pay attention to keeping the chicken skin intact), put it in a bowl with the chicken breast skin facing down, put the remaining chicken on it, add soup, steam it thoroughly in the cage, take it out from the turnbuckle plate, and pour the steamed chicken juice on the chicken.

3. Cut the tomatoes into 4 pieces, peel them, remove the seeds, blanch them and put them on the edge of the plate.

4. Add red pepper, crispy bean paste, soy sauce, sugar, vinegar, garlic paste, chopped green onion, sesame paste, cooked sesame seeds and salt into the soup, mix them into juice, put them into 4 small bowls, and eat with the chicken.

Features:

This dish is exquisite, unique in eating, beautiful in shape, fresh and tender in chicken, salty and sweet, and unique in flavor.