1, preparation materials: a native chicken, onion, ginger, garlic, pepper, a bag of whole chicken marinade, 500 grams of flour, cold water and dough.

2. Make a fire on the ground stove, pour oil into the pot to saute shallots, ginger, garlic and seasonings, and pour the cut chicken pieces and stir fry.

3. Stir-fry the chicken pieces without adding water until the water in the chicken itself is completely fried, about 10 minute, then add cooking wine, soup and soy sauce to continue.

4, continue to stir fry for a while, then add water to stew, burning for about 2 hours.

5. When the chicken is cooked, you can paste cakes in the pot. Take a bowl of water, dip some water in a noodle hand, pat the noodle flat and thin, and stick it on the edge of the pot.

6. After all the paste is done, pour some soup on the cake with a spoon, cover the lid, and paste the cake with the leftover fire instead of firewood in the stove.

7, the chicken is cooked and the cake is cooked, and the delicious pot chicken paste cake can be cooked.