Making materials:
Chicken salt Cooking oil Taro taro tofu dry bamboo shoots ginger garlic
Hot pot base soy sauce soy sauce cinnamon leaves dried chili pepper soy sauce soy sauce soy sauce soy sauce
(1), first we have to prepare a pound and a half of taro, will be peeled after the taro soaked in water for 10 minutes or so, and then hand wash clean. Then the taro cut into small pieces, and prepare a large pot of water, the taro into the pot for blanching. In the blanching, but also remember to add two more spoons of white vinegar, so as not to cook out of the taro sticky, blanching for two minutes can be, the main removal of taro in the hemp flavor.
(2), then we have to prepare two kinds of unique Sichuan cuisine to do side dishes, the first is the dry bamboo shoots, dry bamboo shoots will be soaked in advance after, cut into chunks standby. Then also prepare a small piece of konjac tofu, cleaned, cut into cubes, and into a bowl standby. Konjac tofu and dry bamboo shoots, we also want to add to the boiling water, will blanch it off the raw water after controlling the water out of the spare.
(3), prepare half of the chicken, I prepared today is the home-raised chicken, half of the amount enough for a family to eat. Prepared chicken, we have to chop into large pieces, and then loaded into a bowl, and add the right amount of boiling water, stir a few times after the chicken water out of the spare. Chicken should not be blanched in the way, just use boiling water can be, can ensure that the chicken nutritional value is not lost.
(4), start the pot of hot oil, add the right amount of cooking oil in the pot, when the oil temperature is 30% hot, add a small handful of rock sugar to the pot, stir fry sugar color, ready to chicken into the pot, stir fry evenly, and so on the chicken coloring and then sheng out of the standby. Then another pot, add some cooking oil in the pot, and then add a tablespoon of bean paste, the red oil fried, we have to prepare some dried chili peppers, cinnamon, pepper, pepper, garlic, ginger, all added to the pot, stir frying over low heat to get the aroma. Finally, add a small piece of hot pot base, after it is fried and melted, add appropriate amount of water to the pot.
(5), the pot of water boiling over high heat, you also need to add the pot of soy sauce, soy sauce, and high heat on the soup to simmer for 10 minutes, the flavor of the spices to cook out, and then use a leaky sieve to the residue of all the fish out of the trash, so as not to affect the taste. Then add the chicken to the pot and cover and simmer over medium heat for 20 minutes. When the time is up, open the lid and add the taro, konjac tofu and dried bamboo shoots to the pot, add a few cloves of garlic, cover and continue to simmer.
(6), slow simmering 20 minutes, all the ingredients simmering after, to the pot and then add an appropriate amount of salt, chicken essence, tossed evenly, a delicious taro chicken, you can pot plate. Finally, we have to prepare a large spoon of cooking oil, after it is heated, add some dried chili peppers, and pepper burst out of the flavor, and then pour the hot oil to the surface of the taro chicken, a gourmet food is ready. Very fragrant, and spicy flavor.