Diguo cuisine originated from the Weishan Lake area at the junction of northern Jiangsu and southern Shandong. In the past, fishermen working and resting on Weishan Lake, due to limited conditions on board, often used a small clay stove with an iron pot sitting on the stove, a few pieces of dry wood underneath to make a fire, and then cooked a pot of food according to homely methods. The sides are also covered with flour cakes, so this cooking method of integrating meals into one was born. Ground pot dishes have less soup and a fresh and mellow taste. The cakes have the flavor of the vegetables and the vegetables have the aroma of the cakes. They have the characteristics of coexistence of softness and dryness. Nowadays, some chefs have improved the preparation methods of traditional ground pot dishes and introduced ground pot delicacies such as ground pot chicken, ground pot fish, ground pot beef, ground pot three delicacies, ground pot tofu, ground pot crayfish and so on. Ingredients: 600 grams of Chai chicken, 300 grams of flour, 80 grams of corn flour, 80 grams of eggs, 2 ginger slices, 15 grams of garlic, 25 grams of green and red peppers, 2 green and red peppers, star anise, pepper, refined salt, cooking wine, dark soy sauce, Maggi fresh soy sauce, fresh spicy powder, Chicken essence, monosodium glutamate and soup stock, and 250 grams each of refined oil. Preparation method: 1. Clean and chop the main ingredient: firewood chicken into pieces, drain and set aside for later use. 2. Ingredients: Put flour and cornmeal into a bowl, knock in the eggs, add a little salt and MSG, then add an appropriate amount of water and knead into a dough of moderate hardness. Then cut the dough into 25-gram pieces (about 16 pieces), form into a ball, soak slightly in water to make a pancake, stick it to the edge of the pot, and bake slowly over low heat. 3. After cooking, heat oil in another pan, sauté ginger slices, garlic, star anise, and Sichuan peppercorns until fragrant, pour in chicken pieces, cook in cooking wine, stir-fry until the water is almost dry, add stock, cover and simmer until the soup becomes soupy. When the sauce is thick and the chicken pieces are cooked, add green and red peppers, refined salt, monosodium glutamate, chicken essence, fresh spicy seasoning powder, and Maggi fresh soy sauce. Later, add a little dark soy sauce to adjust the color and put it into the pan. , serve with alcohol stove (or small earth stove).