Ground pot chicken is a famous Han nationality dish. Ground pot chicken originated from the Weishan Lake area at the junction of northern Jiangsu and southern Shandong.

In the past, fishermen working and resting on Weishan Lake, due to limited conditions on board, often used a small clay stove with an iron pot sitting on the stove, a few pieces of dry wood underneath to make a fire, and then cooked a pot of food according to homely methods.

The sides are also covered with flour cakes, so this cooking method of integrating meals into one was born.

Ground pot dishes have less soup and a fresh and mellow taste. The cakes have the flavor of the vegetables and the vegetables have the aroma of the cakes. They have the characteristics of coexistence of softness and dryness.

Ingredients: [1] Half a chicken, (most of the authentic chickens are a whole chicken, because there are fewer people and less food, half of the chicken is not fully digested) onions, ginger, garlic, soy sauce, cooking wine, sugar, salt, fresh soup, dried chili peppers

A little, a potato, a little dough.

Method: 1. Make good noodles.

There is no need to ferment, the dryness and humidity of the noodles should be appropriate, and it is better not to stick to your hands; 2. Divide the cooked noodles into several small doughs, the size of which is about the size of a lychee; 3. Press the dough thinly with your hands, and the size and thickness should be appropriate.

; 4. Add chili, onions, ginger, and garlic to the pan and stir-fry until fragrant; 5. Add chicken pieces, and season with cooking wine, soy sauce, sugar, salt, fresh chili powder, etc.; 6. Stir-fry until fragrant and then add fresh

Soup, potatoes, and after the fresh soup boils, put the pancakes around the pot one by one; 7. Simmer over medium heat for at most 10 minutes until the pancakes are cooked.

Suzhou Lingbi Ground Pot Chicken Ingredients: Lingbi Ground Pot Chicken Lingbi Ground Pot Chicken (20 photos) 600 grams of wood-fired chicken, 300 grams of flour, 80 grams of corn flour, 2 eggs, 15 grams of ginger slices, 25 grams of garlic, green onions

2 red peppers, appropriate amounts of star anise, Sichuan peppercorns, refined salt, cooking wine, dark soy sauce, Maggi fresh soy sauce, rich fresh chili powder, chicken essence, monosodium glutamate, stock, and 250 grams of refined oil.

Method: 1. Ingredients: Wash and chop the chicken into pieces, add to boiling water and set aside.

2. Ingredients: Put flour and cornmeal in a basin, knock in the eggs, add a little salt and MSG, then add an appropriate amount of water and knead into a dough of moderate hardness.

Then cut the dough into 25-gram pieces (about 16 pieces), form into a ball, soak slightly in water to make a pancake, stick it to the edge of the pot, and bake slowly over low heat.

3. Preparation process: Heat oil in another pot, sauté ginger slices, garlic, star anise, and Sichuan peppercorns until fragrant, pour in chicken pieces, cook in cooking wine, stir-fry until the water is almost dry, add stock, cover and simmer until the soup becomes liquid.

When the chicken pieces are thick and cooked, add green and red peppers, refined salt, monosodium glutamate, chicken essence, fresh chili powder, and Maggi fresh soy sauce. Later, add a little dark soy sauce to adjust the color and put it into the pan.

Serve with alcohol stove (or small earth stove).

Fuyang Ground Pot Chicken Region: Fuyang, now popular in northern Anhui.

Ingredients: Braised chicken, eggplant, flour, seasonings Method: Cut the eggplant into pieces and lightly marinate with salt and squeeze out water.

Just chop the chicken into small pieces, beat an egg, add a little flour and stir evenly until the chicken pieces are coated in flour.

Cut the eggplant into cubes and lightly salt and squeeze out the water.

Heat the oil in a pan, fry some green onions and Sichuan peppercorns, then add the chicken pieces into the pan and stir-fry until golden brown.

At this time add the eggplant and add appropriate amount of salt, soy sauce and water.

When the pot boils, you can break it into small pieces and pat it into cakes and stick them around the vegetables. Remember that the lower part of the cakes should be in the vegetable water.

Place a bowl of cold water on the lid of the pot and wait until the water in the bowl is hot.

Fengyang Ground Pot Chicken Region: Fengyang, Anhui Province, now popular on both sides of the Huaihe River Origin of the name: Ground Pot Chicken In the old days, the pots used in rural areas were mostly built with bricks and covered with mud, and firewood was added to the ground for cooking, so it was called ground pot.

The specialty of Ground Pot Chicken is that it uses charcoal when cooking, the large iron pot maintains the local flavor, and there is a circle of dough cake on the pot.

The chicken pancakes will be crispy when cooked.

Ingredients: Grass chicken, flour, common seasonings (onions, ginger, garlic, etc.) Method: chop the chicken into small pieces, fry a few pieces with boiling water, put a little oil in the pan, heat the oil, and stir-fry the chicken pieces.

Fry until it turns golden brown and the meat is fragrant. Add onions, ginger, garlic, Sichuan peppercorns, chili peppers, and salt. Stir-fry and then add an appropriate amount of water. If you like it tighter, knead it a few more times to make dough. Wait until the pot boils.

, you can break it into small pieces and stick them around and on the dishes.

Cover the pot and wait until the bread is cooked.

The chicken made this way is very tender and retains the unique flavor of the chicken.

Notes: 1) The dough for making pancakes should not be too hard to avoid affecting the taste.

2) Do not add vinegar when stewing chicken, otherwise the chicken will not be easily cooked.