My hometown is a small county in northern Jiangsu Province. I have been away from my hometown for nearly 20 years. Although I still go back once or twice a year, the taste of my hometown has always been in my memory. If I use a hometown delicacy to represent this hometown taste

, I chose ground pot chicken because this is a delicacy that I have grown up eating and it is also the taste of my mother’s cooking when I was a child.

Although I go back less and less often, I always eat local delicacies from my hometown every time I go home. Naturally, I can’t avoid the ground pot chicken. I eat it many times every time I go home, sometimes at restaurants outside.

My mother also made it at home, but I couldn’t get enough of it. Later, I learned from my mother. Now that I’m back in Inner Mongolia, I’ll make it myself at home to feel the taste of my hometown. I’ll share with you my specific method.

Ground Pot Chicken Ingredients: 1 chicken, 200g flour, 7-8 garlic, 5g ginger, a quarter of an onion, 3-4 dried chilies, 2 star anise, 1 piece of cinnamon, 3-4 bay leaves, 2g of grass, 2 tablespoons of red oil chili.

4 green and red peppers, 1 spoon of light soy sauce, 1/4 spoon of dark soy sauce, 1/2 spoon of oyster sauce? 1 spoon of sugar, 1 green onion. Production process: 1. Prepare some flour, just ordinary, add a little salt in the middle, and then continue to add an appropriate amount of water, about

It’s half of the flour. Don’t add too much at once. Knead it into a dough. It’s just that you don’t need to knead it too smooth now. Just make it as long as you feel there are no lumps. Wrap it with plastic wrap and let it rest for a while. 2. Clean the chicken and cut it.

Chop into slightly larger pieces, clean the blood, and then drain the water; 3. Peel and cut the ginger into large pieces, the same with the green onions, peel the garlic, and don’t leave the onions if you don’t have them. If there are, slice them and add some; 4.

Pour a little more oil into the pot than usual for cooking, heat it over low heat, pour in the peeled garlic and slowly stir-fry until fragrant. It is best to use an iron pot. This dish is most fragrant when cooked in an iron pot to keep the whole garlic.

Complete, fry until golden brown and slightly wrinkled, take it out; 5. Pour in ginger, scallions, onion slices, and spices and continue to stir-fry until fragrant, then drain the chicken pieces and add them to the pot. At this time, you can add a spoonful of sugar.

It can help the chicken pieces to color. Keep frying until the chicken skin turns slightly yellow. At this time, you can smell a strong aroma; 6. Pour in a spoonful of cooking wine, a spoonful of light soy sauce, a little dark soy sauce, and half a spoonful of oyster sauce.

, add boiling water until the ingredients are almost completely covered. After the fire is boiled, turn to medium-low heat, cover the pot and simmer for about twenty minutes; 7. While the chicken is stewing, we can make the noodles.

Well, the dough that has just woken up is already very smooth at this time. We knead it a little and divide it into twelve equal parts. Roll each equal part into a round ball. Put the rolled balls into a bowl with water and let

They absorb water, so that the next cake will be softer; 8. At this time, there is not much chicken soup, you can add an appropriate amount of salt to taste, then take out the dough in the water and flatten it one by one, and then pull it into an oval cake.

, at this time the dough is very soft and easy to pull, but don't use too much force. Stick it to the edge of the pot one by one, so that half of the cake is on the soup surface and half is in the soup.

All the pancakes are pasted. Because these pancakes will absorb water after being put into the pot, so much water was added before. Still on low heat, cover the pot and simmer for about fifteen minutes; 9. Put the prepared

Pour in the green and red pepper cubes, garnish them, and then pour in the garlic heads that you fished out earlier. Pour in two tablespoons of the prepared chili oil. The taste will be sublimated. It’s super fragrant. You can put it directly in the pot.

Eating it at the table makes it more enjoyable.