condiments

Chicken powder

Green pepper, red pepper, star anise, cinnamon, pepper,

Onion, ginger, garlic and bean paste

Potatoes, beans

1. Wash onion, ginger and garlic and cut them into sections for later use.

2. Wash the chicken and cut it into pieces.

Slice the potatoes.

4. Cut the green pepper and red pepper into pieces

5. Wash star anise, cinnamon and pepper for later use.

6. Put the oil in the pot. When the oil is hot, add star anise, pepper, cinnamon and ginger and stir fry!

7. Add chicken, garlic and onion and stir fry.

8. Stir fry for a while. When the chicken is discolored and there is no excess water in the pot, add a little bean paste, cooking wine, soy sauce, salt, spicy and fresh chicken essence and stir fry! Then add the right amount of boiling water to stew!

9. At this time, start to mix the noodles, add more water to the noodles, a little thinner, but not too thin!

10. When the chicken is ripe, add beans and potatoes and stir fry!

1 1. Then make the noodles into cakes and stick them on the side of the pot! Because the dough is a little thin and sticks to your hands. When pasting cakes, be sure to dip your hands in water before pasting cakes to avoid sticking your hands!

12. Cover and stew for a while. You can eat the cake when it is cooked. If you want to eat something crispy, you can cook it for a while, but be careful not to burn it! Then add green pepper and red pepper, turn it over a little, and the dish is ready!

skill

1, choose free-range chicken, which tastes firm and tough and tastes excellent.

2. 1/2 flour cakes are best submerged with clear water, so that the paste cakes can absorb the soup.

3, flour cakes can use white flour or miscellaneous grains.

Whether you are from Xuzhou or not, once you have tasted the taste of Xuzhou Diguo chicken, your taste buds will find a happy sense of belonging.

Where is the dish "Diguo Chicken"? Pot dishes originated in Hongze Lake area at the junction of northern Jiangsu and southern Shandong.

Fishermen who used to work and rest on Hongze Lake often took a small mud stove, sat on the stove with an iron pot, lit a fire with a few pieces of dry wood below, and then cooked a pot of dishes with cakes on the side, and this cooking method was obtained.

Later, the traditional methods of making local dishes were constantly improved, resulting in local dishes such as local chicken, local fish, local beef, local three delicacies, local tofu, local crayfish and so on.

Diguo chicken is one of Xuzhou's signature dishes, which are found in restaurants of all sizes. This dish ranks among the local specialty dishes because its delicacy is not only reflected in the chicken itself, but also the pancakes on the pot are icing on the cake.

The origin of earthen pot is that Xuzhou people used to build a stove with stones in their own small yard and enlarge the iron pot to cook, so it was called earthen pot.

Xuzhou Diguo Chicken has less soup, fresh and mellow taste, cake tastes like vegetables, and vegetables taste like cakes. It is soft and dry. Put the pots together when serving, and don't let the dishes come out. This is the so-called earthen pot!