Ingredients: about 2 kg of local hen, half a catty of dried bean curd, ginger 4 yuan, pork bone 1 piece, and a little refined salt. Seasoning bag (pepper, aniseed, clove, cinnamon, cardamom, fragrant leaves, dried tangerine peel, etc.). ) method:

(1) Slaughter the local chicken, take out the internal organs, wash the blood, blanch it in hot water at 50℃-60℃ for 2-3 minutes, take it out, wash the chicken with tweezers and chop it into small pieces.

(2) Soak the dried beans in hot water for about two hours, wash them with clear water after complete soaking, and control the water to dry.

(3) Cut the onion into sections, mash the ginger, dice it, and mix it with pepper and salt as seasoning for later use.

(4) Stir-fry the chicken in the pot, put the pork bones and the prepared material package in the pot and cook with low fire, so that the seasoning can penetrate into the chicken as much as possible.

(5) Add dried beancurd, stew, and season to serve.