Puning bean paste is not a dish, but it is the seasoning of many Chaozhou dishes. I am used to cooking with a little seasoning at home, and the taste will be more delicious, but few people use bean paste outside, and the taste always feels not fresh and sweet enough.
1. Slaughter the chicken, air-dry, break the neck bone, cut off the chicken feet and remove the column bone. Slice the pork fat into thin slices and cut it lightly.
2. Take out the watercress from the bean paste and crush it, mix well with the original sauce, add sesame sauce and Shaoxing wine and mix well, spread it on the chicken, let it marinate for about 15 minutes, then add ginger and onion. Coriander head in chicken cavity.
3. Wash and dry the casserole, put bamboo grates on the bottom, spread fat slices, then put chicken and chicken feet, inject soup twice along the edge of the pot, cover it, seal the edges and stick wet toilet paper to reduce discouragement; Then put the pot on the charcoal stove and bring it to a boil with high fire, that is, turn to low heat (stew) for about 20 minutes until it is cooked. In the meantime, the temperature should be just right, and no water can be added in the middle. When cooking, there is 150g raw juice in the pot.
4. Take it out after cooking, chop off the head, neck and wings first, and then remove the flesh and blood. Cut the bone into sections, put it on a plate, cut the meat into pieces, put it on the bone, put it in the shape of a chicken, add monosodium glutamate to the boiled raw juice, mix well and pour it on, and serve with coriander leaves.
It is not hard to believe that anyone who is not good at cooking can make delicious food with this sauce. So, when you have the opportunity to go to Puning, don't forget to bring back a few cans of authentic Puning bean paste.