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2
Control moisture.
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three
Sliced ginger.
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four
Cut garlic into small pieces.
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five
Xiaomi spicy diced.
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six
Slice the cotyledons of Perilla frutescens.
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seven
Cut more pork belly.
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Heat oil in the pot, add ginger and garlic and saute until fragrant.
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Pour in the chicken pieces and stir well.
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Leave the base oil and stir-fry the pork belly.
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Add millet spicy and star anise.
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Add another spoonful of bean paste.
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Add chopped perilla leaves.
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Put the chicken pieces in the pot.
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Add 50g of salt, 20ml of soy sauce and 0/0 ml of white wine to remove fishy smell.
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Stir well, then stew in casserole 10 minutes.
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Collect the juice over high fire, so that the casserole stewed chicken is ready.
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