Potted vegetables originated in Weishan Lake area at the junction of northern Jiangsu and southern Shandong. In the past, fishermen who worked and rested on Weishan 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 of the pot as usual, so this cooking method of combining food with food came into being. The vegetable pot has less vegetable soup, fresh and mellow, fragrant cakes, and fragrant dishes, which are soft and dry. Nowadays, some chefs have improved the traditional cooking methods of local dishes, so they have introduced local dishes such as local chicken, local fish, local beef, local three delicacies, local tofu and local crayfish. Ingredients: chicken 600g flour 300g corn flour 80g eggs 2 ginger slices 15g garlic 25g green peppers 2, anise, pepper, refined salt, cooking wine, soy sauce, fresh fragrant powder, chicken essence, monosodium glutamate and broth 250g refined oil each. Methods: First, the main ingredient Chai Ji was washed and cut into pieces, and water was reserved. Second, put the flour and corn flour into a bowl, chop the eggs, add a little refined salt and monosodium glutamate, and then add a proper amount of water to knead the dough with moderate hardness. Then the dough is made into 25g of agent (about 16 pills), and the dough is agglomerated, slightly soaked in clear water, and made into pancakes, which are attached to the side of the pot and baked slowly. 3. After the car is built, heat oil in another pot, saute ginger slices, garlic, star anise and pepper, pour chicken pieces, cook cooking wine, stir-fry until the water is dry, add broth, cover and stew until the soup is thick and the chicken pieces are cooked, add green peppers, add refined salt, monosodium glutamate, chicken essence, fresh fragrant powder and fresh soy sauce, and later.