Ingredients: rooster 800g.

Accessories: celery 100g

Seasoning: 50g of red, sharp and dried pepper, 5g of pepper, 5g of fermented soybean15g, 5g of spiced powder, 30g of watercress, 25g of ginger, 40g of onion, 0g of lard150g (refined), 3g of monosodium glutamate, 3g of chicken essence, 4g of sugar and 65430 of cooking wine.

The practice of griddle chicken:

1. Remove seeds and pedicels from dried peppers and cut into sections about 2 cm long;

2. Clean the celery and cut it into sections about five centimeters long;

3. Wash ginger and cut into ginger slices;

4. Wash the onion and cut the onion into sections;

5. Wash the native chicken, cut it into pieces about 2.5 cm in size, put it in a basin, add refined salt, ginger slices, onion segments and cooking wine and mix well 10 minute;

6. Put the pot on the fire, heat the refined oil to 70%, add the chicken and fry it until it is dry, and then take it out;

7. Leave a little oil in the pot, burn it to 50% heat, dry the Chili festival, stir-fry the Chili and remove it;

8. Heat 40% oil in the pot, add Pixian watercress, ginger slices and shallots, stir-fry and color, add brine, add chafing dish ingredients, boil and cook for a few minutes, remove residues, pour chicken pieces, add cooking wine, Laoganma douchi, dried Chili, pepper, celery, white sugar, chicken essence, monosodium glutamate and sesame oil, overturn and mix well.

9. Put the pot into a steel pot and take it out with a spatula and an alcohol stove;

10. After serving, light a fire and stir-fry with a spatula until the soup is dry and fragrant.