Chicken, onion, Hangzhou red pepper, ginger, garlic, pepper, star anise, angelica dahurica, dried pepper, fresh angelica dahurica, chicken powder, soy sauce, cooking oil, sugar, monosodium glutamate, vinegar, hot sauce, onion, ginger, garlic, stir fry, add boiling water, put more, evenly, cover for about 10 minutes, turn over to avoid shaking evenly. According to the amount of soup, you can collect juice on the fire! It must be the old hen in Xuzhou. Not only the chicken, but also the chicken scene on the cake.
Pot material rate: star anise, pepper and fennel 5g each, and ground pot material: thin spicy sauce 30g (thin spicy sauce). It is a specialty of southern Jiangsu. Spicy and yellowish spice made of fresh and salty red pepper, Diguo Chicken is a famous Han platter in Shandong, Jiangsu and Anhui, which originated in Weishan Lake area at the junction of northern Jiangsu and southern Shandong.
Cut the chicken into pieces, wash it with hot water several times, wash the blood, put it in a cold water pot, add wine, a little pepper and some ginger slices, boil the water to expose foam, cook for three minutes, take out the water and drain it, and the oil is a little more than the oil used for cooking. Add minced garlic first, stir-fry the whole minced garlic in an oil pan with low fire until the minced garlic is golden and slightly wrinkled, and sprinkle the cooked chicken with an iron pan. Stir-fry chopped red garlic sprouts and sesame seeds with ginger, garlic and onion, then take out the ginger, garlic and onion, leaving only the oil, and then pour the oil on the Palena chicken prepared by Bem.