Today I will share with you how to make ground pot chicken at home. The chicken and meat will be fragrant and tender, and the house will be filled with fragrance.

It has meat, vegetables, and noodles. It tastes better than a large plate of chicken, and the preparation is very simple.

Without further ado, here’s how to make delicious Ground Pot Chicken: 1. Ingredients: Half a rooster, 1 green onion, 1 large clove of garlic, 10 peppercorns, 3 star anise, small pieces of pork fat, bay leaves 3, 3 red peppers, a spoonful of thirteen spices, a spoonful of white pepper, 6 pieces of rock sugar, 1 catties of flour, 10g of cooking wine, 5g of light soy sauce, 3g of soy sauce.

2. Specific methods: 1. First, clean the purchased rooster, then cut it into pieces and put it in a basin.

2. After cutting the chicken pieces, put them directly into a cold water pot and blanch them. When cooking, add scallions and ginger slices, and then add cooking wine to remove the fishy smell.

3. Do not cover the pot when blanching the chicken. Bring to a boil over high heat and cook for about 2 minutes before turning off the heat.

Then remove the chicken pieces from the water, rinse them with water a few more times, rinse the chicken pieces, drain the water and set aside.

4. Come down and prepare the necessary side dishes and ingredients.

Cut more ginger slices; cut more garlic cloves; cut more green onions; and then cut more green and red pepper sections.

Take a small piece of fat and cut into small slices and set aside.

5. Pour oil into the pot. When the oil is slightly hot, pour the chopped fat into it and slowly boil the oil.

If you have boiled lard at home, you can just use lard.

6. When the oil residue comes out, add the ginger slices and fry the ginger until it is slightly burnt.

Then add green onion segments, garlic cloves, then add peppercorns, star anise, bay leaves and red pepper, and stir-fry out the aroma inside.

7. Pour in the drained chicken pieces and stir-fry, then add cooking wine to remove the fishy smell.

After the water in the chicken pieces is fried, add 5g of light soy sauce and 3g of soy sauce and stir-fry evenly.

8. Come down and add boiling water to the pot, just enough to cover the chicken pieces.

9. Then add a spoonful of thirteen spices, a spoonful of white pepper, and then add 6 pieces of rock sugar and stir; cover the pot and simmer over medium-low heat for half an hour.

10. Come down and prepare the noodles needed for the ground pot chicken.

Add all-purpose flour to the basin, and add water a little at a time to knead the dough.

Add about 260g of water to 1 pound of flour. If you don’t have an electronic scale at home, you can add it according to the ratio of flour to water of 2:1.

Knead the dough and cover it for 20 minutes.

After the dough is ready, knead the dough smooth and into a long strip.

Then use your hands to break into small pieces of the same size, and then roll each small piece into a round shape; 11. Then put the kneaded dough into a bowl of cold water and soak it for about 5 minutes.

12. After half an hour, add salt to the pot to taste.

Then take out the dough embryos soaked in the water, arrange the dough embryos into thin and even dough cakes one by one, and then stick the dough cakes around the pot. Soak part of the dough cake in the soup, then cover the pot and stew.

About 10 minutes.

13. Finally, when the soup in the pot is simmered until thick, add the green and red pepper segments and stir-fry until raw, then turn off the heat.

Tips: 1. When stewing, it only takes half an hour to turn to low heat after boiling over high heat. After stewing, you can simmer for a while, so that it will taste better.

2. The dough should not be too hard to avoid affecting the taste.