This article corresponds to slow cooking old duck soup, but also because of old duck. Old and young, fried and simmered, the two pieces together become interesting.

Old duck soup is a southern dish, fried cock, but it is authentic xinjiang cuisine. This dish is a home-cooked dish in Xinjiang, but if it is authentic, you have to go to Changji to eat it. As far as I know, the best restaurant in Bird City is still in the alley in the north of Tian Bai.

The materials needed to fry a rooster are: rooster, green pepper, red pepper, soy sauce, red vinegar, pepper, aniseed, garlic slices and onion segments.

The specific method is: stir-fry the chicken in hot water and cool it in cold water. Then heat the oil in the pot, add sugar to melt it, put the onion, ginger and garlic in the pot. When the oil spills, put the rooster and red and green peppers in the pot, and add salt, soy sauce, red vinegar, pepper and aniseed when stir-frying. Stir-fry the fire for a few minutes.

This dish is full of oil, spicy and delicious.

Another feature of cockerel is its small number. Generally, a cockerel can fry a dish at most. A plate of roosters is enough for two people at most. If you want to eat enough, you should drink some beer and eat some rolls. Xinjiang's flower rolls are also very unique in taste, steamed with Hui bean and ginseng.

To eat a rooster, you should eat skeleton meat. Meat is connected with bones, bones are connected with flavor, and meat is torn and chewed. The spicy taste of the dish will spread from the bones to the pool, and the skeleton of the torn meat will be smashed, with endless aftertaste.