Raw materials of Diguo chicken: 600g of Chai chicken, 300g of flour, 80g of corn flour, 2 eggs, ginger slices15g, 25g of garlic, 2 green peppers, star anise, pepper, refined salt, cooking wine, soy sauce, rich and fresh fragrant powder, chicken essence, monosodium glutamate, broth and refined oil 250. Practice: Ingredients: Chai chicken washed and cut into pieces, cooked for later use. Ingredients: Put flour and corn flour into a bowl, knock in eggs, add a little refined salt and monosodium glutamate, and then add water to knead into a 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. In the production process, add hot oil from another pot, saute ginger slices, garlic, star anise and pepper, pour in chicken pieces, cook cooking wine, stir-fry until the water is almost 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, spicy powder with rich and fresh flavor and delicious soy sauce, and add later. Fuyang Diguo Chicken Area: Fuyang is now popular in northern Anhui. Ingredients: chicken, eggplant, flour and seasoning. Methods: Eggplant was cut into pieces, salted and drained. That is, chop the chicken into small pieces, beat an egg with a little flour and mix well until the chicken pieces are wrapped in flour. Cut eggplant into pieces, marinate with salt, and drain. Heat the oil in the pan, stir-fry some onions and peppers, and then stir-fry the chicken pieces in the pan until golden brown. At this time, add eggplant, add some salt, soy sauce and water. When the pot is boiled, you can break it into small pieces and pat it into cakes and stick it around the dishes. Remember that the bottom of the cake should be in vegetable water. Put a bowl with cold water on the lid and wait until the water in the bowl becomes hot.

Stir-fry the chicken pieces in a hot oil pan. After the water is dry, pour in a proper amount of balsamic vinegar and stir fry quickly. When the chicken pieces make a crackling sound, immediately heat the water until the chicken pieces don't pass, then simmer for 65,438+00 minutes, then add seasoning, simmer for 20 minutes, and pour sesame oil. After the soup is stewed, add salt when the temperature drops to 80-90 degrees Celsius or before eating.