1, a chicken (or duck), packed and cut into pieces.

2, a pound and a half of taro, cut the hob block.

3, a piece of ginger, broken with a knife.

4, half an onion, knot.

5, about twenty peppers.

6. Three tablespoons of soy sauce.

7. Appropriate amount of salt and monosodium glutamate

Spicy taro chicken

Materials:

Chicken (half, 350g), taro (500g), green pepper (1 tablespoon), dried pepper (5 pieces), star anise (1 slice) and ginger (3 pieces) Seasonings: oil (2 tablespoons), light soy sauce (2 tablespoons) and bean paste.

Exercise 1:

1 Wash and chop naked chicken, blanch in boiling water to remove the smell of blood, and drain.

2 Peel taro, wash it and cut it into hob blocks; Dice the dried pepper.

Heat 2 tbsp oil, stir-fry fragrant green pepper, dried pepper, star anise and ginger slices with low heat, add 2 tbsp bean paste and stir well.

4 pour in the chicken pieces and stir fry until the color is the highest. Pour in the taro and stir well.

5 Add 2 tablespoons of soy sauce, 1/2 tablespoons of sugar and 2 cups of water, stir-fry and boil, cover the pot and stew for 15 minutes.

6 cook until the taro is soft and cooked, and the soup is nearly dry, so you can start the pot.

Exercise 2:

1, put oil in the pan and heat it to 70%. Add chicken essence, ginger, onion and pepper and stir-fry until the water is dry and shiny.

2. Push the chicken pieces to the side of the pot and add salt and soy sauce.

Stir-fry the soy sauce and salt in the oil with low fire (about one minute), then stir-fry with the chicken pieces for half a minute until the color is the highest.

4, put soup or water to boil, cover and change to low heat and simmer.

5. Simmer on low heat for about 40 minutes until the chicken pieces are 70% soft, add a little salt, cover the taro and boil it on medium heat, then simmer on low heat.

6, stew for about 20 minutes until the taro is soft, pick up the onion, ginger, and put monosodium glutamate to collect thick soup.