1. Put half of the air-dried chicken in a plate and steam for 30 minutes.

2. Chop persimmon pepper and chopped pepper respectively, and add monosodium glutamate, scallion oil and pepper powder to make dipping juice for later use. When eating, cut the chicken into strips with a width of 1 cm and a length of 5 cm, put them on a plate and dip them in the juice.

Features: Strong fragrance, fresh and spicy pepper.

Key: the air-dried chicken is tight, so it must be steamed thoroughly.

Method 2:

Materials:

Ingredients: one chicken (weighing about 500g) and 200g pork belly. Shaoxing wine 40g, onion 25g, ginger 25g, soy sauce 15g, sugar 10g, salt 5g.

Exercise:

The pheasant plucked its hair, cut off its head and claws and soaked in cold water for 2 hours. Clean, cut into cubes, soak in cold water 1 hour, take out and soak in boiling water pot. Heat a wok, put oil in it, stir-fry chicken pieces, burn Shao wine and onion ginger juice, pour into a casserole, add soy sauce, sugar and water, enlarge the fire and boil it, and simmer it. Pork belly is finely chopped and coarsely chopped into minced meat. Add Shaoxing wine, onion ginger juice, soy sauce, salt, sugar and water, stir vigorously, make meatballs, fry them in an oil pan until both sides are golden, and then stew them in a chicken casserole for 2 hours.