Raw materials: 2 shaji (weighing about 500g), 20g of water-soaked Flos Magnoliae, 20g of rape and water-soaked Lentinus edodes, 0g of cooked ham15g, 50g of coriander stalk10g, 50g of pepper water, 20g of mixed oil and soy sauce, 20g of cooking wine and 0g of sesame oil10g.

The practice of burning sand chicken

1. First remove the chicken feathers, take out the internal organs, wash, remove the head and claws, and chop into pieces 1.5 cm square; Sliced Flos Magnoliae, rape and ham; Cut the mushroom in half, cut the coriander stalk into 2.5 cm long sections, and cut the onion into chopped green onion; Ginger and garlic are chopped.

2. Clean the wok, add the mixed oil, and when it is heated to 180℃, stir-fry the chicken pieces and pour out the oil.

3. Finally, put oil in the wok, add onion, ginger and garlic to saute until fragrant, add chicken pieces, add soy sauce, pepper water, cooking wine, Flos Magnoliae, rape, mushrooms, ham, monosodium glutamate and fresh soup, skim the floating foam after the soup is boiled, stew for 4-5 minutes with low fire, thicken with water starch and cook in balsamic vinegar.