Sanbei Chicken is a famous home-cooked dish in Taiwan Province Province, which is named after a cup of rice wine, a cup of soy sauce and a cup of sesame oil. Today, Anhui New Oriental cooking school shares this Taiwan Province delicacy with you.

Ingredients: half a Sanhuang chicken, 8 cloves of garlic, 5 dried onions, 2 peppers, 1 slice of ginger, 20g leaves of a nine-story pagoda; Soy sauce, sesame oil 100ml, rice wine 100ml, rock sugar 1 spoon, clear soup 200ml, and white pepper.

Exercise:

1. Peel the dried onion and cut off the roots. Wash ginger and slice, and cut pepper into oblique slices;

2. Wash the Sanhuang chicken, pluck the miscellaneous hair and cut it into 3cm square pieces;

3. Stir-fry the sesame oil in the pot with medium fire. When it is cooked for four times, add the whole garlic, ginger slices, green onions and pepper slices and stir-fry until fragrant;

4. Then put the chicken pieces into the pot, stir-fry them evenly until they change color, and then add white pepper and rock sugar to stir-fry for a while;

5. Put the rice wine and chicken soup into the pot, cover it after the fire is boiled, and simmer for 40 minutes on low heat, during which the cover is uncovered and stirred once, so that the chicken pieces can evenly absorb the essence of the seasoning;

6. When the soup is almost dry, add nine layers of pagoda leaves and stir fry a few times.