The making of Roast Chicken Gong is very simple. Just follow the recipe step by step and you will definitely enjoy a delicious dish. Roast Chicken Gong is one of the most distinctive dishes in Chinese Sichuan cuisine. Roast Chicken Gong uses chicken as the main ingredient.

, cooking is mainly based on cooking, and the taste is spicy. Follow the recipes provided by the Meishijie website to give you a try. I believe you will succeed!

Ingredients: big rooster, green onions, ginger, garlic, Sichuan peppercorns, dried chili peppers, aniseed, cinnamon, green peppers, etc.

Operation: 1. Make the sauce: 1. Prepare raw materials: a. A pack of bean paste, the local sauce in Beijing is better; b. A bottle of honey, no special requirements; c. Dried chili pepper, Sichuan peppercorns, cloves, cinnamon, raw sesame seeds,

Some shredded ginger; d. A little sesame oil (called sesame oil in the south).

2. Steamed sauce a. Pour the bean paste into a bowl, add a spoonful of honey (called a spoon in the south), and add a little sesame oil (do not add too much sesame oil).

b. Mix these things evenly, put them into the steamer (with the sauce and bowl) and steam for 10 minutes.

c. Note that when steaming, use high heat to boil the water in the steamer and then turn to low heat to steam slowly.

d. Be careful not to burn your hands when taking out the sauce bowl after steaming.

3. Fried sauce a. Put the chili pepper, Sichuan peppercorns, cloves, cinnamon, raw sesame seeds, and shredded ginger into an empty bowl.

Note that the cinnamon should be crushed, the chili pepper should also be crushed, and not too many raw sesame seeds should be used.

b. Pour peanut oil into the pot, turn on the heat until the oil in the pot starts to smoke, then pour the oil into the small bowl filled with various spices.

c. When the oil in the spice bowl has not calmed down, immediately pour into the steamed sauce and stir quickly.

Be sure to pay attention to safety during the above process and do not burn your hands.

d. Okay, the sauce is ready.

I have not specified the amounts of some ingredients, so just follow your own taste.

For example, the amount of chili pepper and Sichuan peppercorns, and the amount of honey.

2. Roast Chicken: 1. Prepare the raw materials. I should have bought a live big rooster and eaten it now.

I guess you can't do it.

Then buy some fresh chicken wing roots and cut them into chunks.

Also prepare onions, ginger, garlic, Sichuan peppercorns, dried chili peppers, aniseed, cinnamon, and green peppers (preferably some of each red and green).

Cut some of the green onions into shreds and cut into sections; cut some of the garlic into halves, and cut the other into cloves.

Crush the cinnamon into small pieces.

2. Clean the meat: Boil a pot of water, then pour the chicken pieces into the boiling water for one minute, remove and drain the water and set aside.

3. Fried meat a. Pour a lot of oil into the pot. Note that there must be enough oil to at least cover the chicken pieces.

b. After the oil is slightly hot, first throw in the peppercorns, aniseed, and cinnamon.

c. After the aroma comes out, pour in the chicken pieces and start stir-frying.

Note that the fire must not be too high and must be stir-fried continuously.

d. After 5 minutes, add shredded green onions, ginger, garlic cut in half, dried chili peppers, and green peppers, and continue to stir-fry.

e. After 10 minutes, add whole cloves of garlic and green onions, pour in the Gao's honey sauce prepared above, and stir-fry vigorously.

f. After 15 minutes, turn off the heat, turn off the pot, pour it into the induction cooker with the lowest heat, and you are ready to eat.

4. Add water and when the meat is almost done, boil a pot (pour a little oil into a clean pot, add shredded green onions after the oil is hot, then add water), pour the cooked pot into the induction cooker, and serve.

You can eat it like a hot pot with some of your favorite vegetables, such as lettuce, tofu skin, etc.