Introduction: Diguo chicken, which originated in southern Shandong, eastern Henan, northern Jiangsu and northern Anhui, is a famous local dish of Han nationality and originated at the junction of Shandong, Henan, Jiangsu and Anhui. Diguo chicken is made of chicken, star anise, flour, etc. Diguo chicken has less soup, fresh and mellow taste, cake tastes like vegetables, and vegetables smell like cakes, which has the characteristics of softness and dryness. So how do you cook such delicious diguo chicken? First, the practice of the pot chicken

First, put the oil in the pot, add the spices, fry the chicken, add the seasonings such as soy sauce, monosodium glutamate, salt and soy sauce, stir fry for five minutes, then simmer with water, prepare the dried mushrooms as side dishes, soak them in water for 3 minutes in advance, then put them in the pot, then mix them with a little flour, and stick the bread on the lid for 1 minutes after the water is boiled, and add them. Second, the nutritional value

The chicken protein in Diguo chicken is of high quality and low fat content, which is suitable for dieters. At the same time, chicken has a good conditioning effect on symptoms such as malnutrition, fatigue, weakness of spleen and stomach, and is a food used to replenish dampness and strengthen the body and enhance immunity. At the same time, Diguo chicken is rich in trace elements and vitamins such as potassium, phosphorus and calcium, which can not only improve people's immunity, but also enhance the elasticity of blood vessels, reduce our blood fat and promote metabolism, prevent and treat diabetes, etc., so it can be seen that its nutritional value is still more. Third, the conclusion

Diguo chicken can be described as one of the many delicacies now, but the Diguo chicken in Xuzhou is the most authentic. Diguo chicken is a bit like a northeast dish. Xiao Bian thinks that the taste cooked in a big pot with a fire in the northeast is more authentic and delicious. Imagine a pot of hot pot chicken at home and a family sitting around the pot chatting. It is really beautiful. It's beautiful to think about it, and then eating the flour cake stuck on the side of the pot, half burnt and half filled with soup, soft and delicious.