2. Accessories: Zanthoxylum bungeanum, dried chili granules, Pixian bean paste 80g, onion, ginger and garlic, soy sauce 1 spoon, oyster sauce 1 spoon, fresh chicken juice 1 spoon.

3. Stir-fried sauerkraut.

4. Chicken is very greasy.

5. Pour rapeseed oil into the wok, add pepper, a little Pixian bean paste and dried pepper.

6. Stir fry with low fire to make perfume oil.

7. Take out the seasoning, leave the spice oil in the pot and stir-fry the onion, ginger and garlic with low fire.

8. Stir-fry Pixian bean paste.

9, put chicken pieces, cooking wine, stir fry on fire.

10, stir-fry with soy sauce and oyster sauce.

1 1, fried with sauerkraut.

12. Soak the broth, add fresh chicken juice to taste, and turn to low heat.

When 13/8 is cooked, add the cooked taro and turn off the fire after 10 minutes of high fire.

14, put it directly in the pot.