First of all, prepare the ingredients: 2 local chickens, 400 grams of canola oil, 50 grams of red pickled pepper segments, 40 grams of garlic cloves, 40 grams of ginger, 70 grams of fish chili sauce (400 grams of jujubes, 300 grams of dried shiitake mushrooms, 300 grams of dried fish, 1,200 grams of salad oil, 200 grams of ginger, 200 grams of chopped green onion whites, 2000 grams of Pixin County soybean paste, 500 grams of hot pepper sauce, the right amount of shiitake mushroom powder, the right amount of dried fish powder), raw peanut kernels 300 grams, 80 grams of garlic cloves, 800 grams of raw potato cubes, 700 grams of string bean segments, 70 grams of green pepper rings, 50 grams of chopped scallions. firewood chicken practice:

First of all, the local chicken slaughtered, dehairing, internal organs, rinse off the blood and water cut into cubes, standby.

Pour canola oil in the pot, burn to fifty percent heat into the chicken pieces of small fire constantly stir fry until the skin color golden, add red pepper section, garlic cloves section, ginger, then add fish hot sauce stir fry until the chicken pieces of color, add water to submerge the chicken pieces, and then add the raw peanut kernels, garlic cloves, large fire to boil, and then turn to a small fire to burn for 30 minutes, turn off the fire and standby.

Then pour in the chicken pieces of raw potato pieces, four seasonal bean segments, medium heat for 10 minutes to taste, sprinkle green pepper rings, chopped scallions and turn evenly that is done, so the wood-fired chicken is ready.