Sanhuang chicken (or cockerel raised by local farmers) 600g.

Seasoning:

Soybean oil 100g, spices 18g, sauce 30g, ginger slices 15g, garlic seeds 25g, stock 700g, cooking wine 15g, soy sauce 2g, refined salt, monosodium glutamate, chicken essence 5g and Weidamei soy sauce 8g.

Bread material:

Flour 100g, corn flour 80g, 2 eggs, refined salt 2g and monosodium glutamate 2g.

Pot spice ratio:

6 grams of star anise, pepper and fennel. Pot sauce:

30g thin spicy sauce (also called thin spicy noodles) is a specialty of southern Shandong and northern Jiangsu. This is a fresh, spicy and slightly sour seasoning, which is ground with red pepper and salted. It is available in the market. If you can't buy it, you can use local Chili sauce instead.

Production method:

(1) Wash Sanhuang chicken and cut it into pieces for later use.

(2) Add refined salt and monosodium glutamate to eggs in a bowl of flour and corn flour, and then add a proper amount of water to knead into a dough with moderate hardness. Then put the dough into each 30g dose (about 6 doses), put it into the dough and soak it in water for later use.

(3) Heat soybean oil to 40% heat, saute ginger slices and garlic, add spices and sauces for saute, pour chicken pieces, stir-fry cooking wine until water is dry, add stock, add soy sauce for coloring, and then add refined salt, monosodium glutamate, chicken essence and Weidamei soy sauce to boil.

(4) Put the dough in the palm of your hand and knead it into a tongue or a square, make pancakes and stick them on the edge of the pot, cover them with low fire and stew until the soup is thick, the chicken pieces are soft and rotten, and the flour cakes are cooked thoroughly, and put them into an alcohol stove to eat.