? "Dupo Chicken" originated from Dujia, Songzi City, Hubei Province, and was refined from the inside of the Qing court, with a history of 200 years. Made from native chicken and melon seeds. First, wash the dirty things in the chicken's stomach. Dry the water on the chicken surface and abdomen, and apply cooking wine and salt on the chicken surface and abdomen. Wash the steamer and boil water, not too much water. Put the onion and ginger slices into the chicken's stomach. After the water is boiled, add the chicken and steam for 20 minutes. Don't take the chicken pieces out of the pot when it's time to turn off the fire. After stewing 15 minutes, take it out and let it cool. Rub some sesame oil on the chicken, cut it into pieces and put it on a plate. Sauce: Mix light soy sauce, ginger, chopped green onion, garlic, shredded pepper and sesame oil. Dip the chicken and serve.

? Shred onion and ginger and add salt. Add salt and mix well. Heat the wok over medium heat, add the oil to a slight boil, take it out, and pour it on two small plates to serve. Wash the chicken, soak it in water of about 90 degrees, choose twice in the middle, pour the water, and keep the internal and external temperatures consistent. Soak for about 25 minutes until cooked, hook it with an iron hook, soak it in cold water, wash off the fluff and yellow clothes, and then pick it up. Dry the skin, sweep the cooked peanut oil clean, cut it into small pieces, put it on a plate and put it in the shape of a chicken. Serve with Jiang Mo and shredded onion.

? Another way is to remove the hair from the chicken, wash it and cut it into 3 cm square pieces. Peel small potatoes, shred them into thousands of pieces, and cut green peppers into sections. Boil water, add diced chicken, add cooking wine and blanch ginger slices. Heat oil in the pot, add ginger slices and garlic until fragrant, then pour in the chicken pieces that we have blanched in advance, stir-fry over high fire until the chicken is dehydrated, then add spices and crystal sugar, continue to stir-fry, add a bottle of beer spices, continue to stir-fry, and then add dried Chili, pepper, Chili sauce, bean paste and oyster sauce to stir-fry our sauce until fragrant. Stir well, then add soy sauce, and finally add a proper amount of boiling water from the pot. Remove the beany smell of boiled water, blanch it, put it in a casserole as a base, cook it for another 30 minutes after 30 minutes, and the chicken will be delicious. At this time, we will take out the beany smell, fry it in the pot for 30 minutes, and then add the green pepper to stir fry for 30 minutes. After collecting the soup, pour it into the bottom of the pot, add the parsley section, and the soup can be served.