Main ingredients: half rooster meat, 1 fresh bamboo shoots.

Seasoning: 1 ginger, 1 green onion, 4-5 cloves of garlic, 1 tablespoon of bean paste, 1 tablespoon of soy sauce, small half a tablespoon of dark soy sauce, two dozen or so peppercorns, 1 dai maio, a few slices of spices, 1 piece of cinnamon, 1 tablespoon of cooking wine, 3-4 dried chili peppers, 1 tablespoon of white sugar.

Cooking steps:

Step 1: Remove the shells from the fresh bamboo shoots, cut off the old part of the bamboo shoots, and then cut them into small pieces and set aside.

Step 2: Add water to the pot, open a spoonful of salt over high heat, and cook the bamboo shoots in the pot with the lid open for 15 minutes, which is good for removing the bitter flavor of bamboo shoots.

Step 3: After 15 minutes of cooking bamboo shoots out into the water soak, generally the best soak 3-4 hours, in the middle of the water to change a few times, so you can as far as possible to the bitter taste of bamboo shoots removed.

Step 4: After the bamboo shoots are soaked, clean the half of the prepared chicken and chop it into pieces of the right size and put it in a pot.

Step 5: reboot the pot to add water to the chicken in cold water, add ginger and scallions and cooking wine, blanch over high heat for 2 minutes.

Step 6: blanch the chicken out, put the basin with warm water rinse a few times, the chicken froth and impurities clean, and then out of the water drained standby.

Step 7: crush the ginger, garlic, onion, cut into segments and plate, and then add dried chili peppers, dozens of peppercorns, cinnamon 1 piece, a few pieces of incense leaves, 1 daikon, 1 sand nuts.

Step 8: Put a spoonful of oil in the frying pan and heat it to 6%, pour the chicken into the pan and stir-fry the water vapor over high heat to stir-fry out the fat of the chicken.

Step 9: Sauté the chicken first, put less oil in the wok, add all the seasonings, and put in a spoonful of bean paste and stir-fry on low heat to get the flavor.

Step 10: seasoning sauce flavor stir fry out of the chicken to the inside stir fry evenly, so that the seasoning and chicken fully integrated .

Step 11: chicken and seasoning stir fry, pour hot water did not exceed the chicken, put bamboo shoots, while adding 1 spoon sugar, 1 spoon soy sauce, soy sauce small half a spoon, 1 tablespoon of cooking wine cover the lid of the high-fire boil, with a small fire simmer for 40 minutes, the chicken stewed.

Step 12: Stew 40 minutes, chicken stewed, add a spoonful of salt, 1 spoon oyster sauce, and green and red bell peppers, stir-fry evenly over high heat to thicken the soup, out of the pan into the dish.