In Tongcheng, my hometown, there is a famous dish that has been circulating for a long time-pepper chicken. People who have eaten once will never forget it.

It is said that the practices around Fangang Town are the most authentic, but people under the age of 60 have basically not mastered the very traditional and in place practices, and there are always some unsatisfactory things made.

My father-in-law's pepper chicken is well known, and I often eat it. Five years ago, my father-in-law came to Chizhou for the Spring Festival. I was deeply impressed by the most primitive, traditional and authentic way of Tongcheng pepper chicken.

The first step is to slaughter and clean the chicken, put the whole chicken in a pot, add water to about one-third of the chicken, and cook until it is seven-cooked;

The second step is to take out the whole chicken and put it aside for cooling. This step is very important because it is easy to form into pieces after cooling.

Step 3, fry the pepper until it is brown, and when the fragrance overflows, take it out of the pot and grind it into powder. This step is very important. Peppers that are not stir-fried are not only not rich in flavor, but also have a weak taste. If the pepper is not ground, the aroma is not easy to enter the chicken pieces, and it is easy to lick the teeth when eating, which makes the spicy taste buds unhappy (the supermarket has finished pepper powder for sale). Other condiments, such as salt, monosodium glutamate, onion and ginger, are prepared according to your own taste. Put them in the pot and add a little chicken soup to cook for a while. The soup should be slightly salty and not light, and put it out for use.

The fourth step, after cooling, cut the whole chicken into pieces, paying attention to cutting rather than chopping. Knife splitting is the simplest way to separate flesh and blood, which is not beautiful. If you don't have enough strength when cutting into pieces, please pat the back of the knife with your hand to help you cut the knife. Put the cut chicken pieces on the plate, the ugly ones on the bottom of the plate, and the pieces with meat and skin on them, with the skin side facing up, based on the principle of beauty; After the yard is cleaned up, pour the seasoning soup spoon by spoon on the chicken pieces;

Step 5, put the chicken plate in a steamer and steam it for about ten minutes, until the chicken is cooked to the bone, and a plate of Tongcheng pepper chicken is ready. If you are worried that the chicken is not delicious, you can pour the soup out of the plate and pour it on the chicken pieces several times.

Because there is no seasoning for cooking, it is inevitable that the chicken tastes weak. When eating, soak or dip in the soup at the bottom of the plate, which will be more delicious.

The authentic practice of Tongcheng pepper chicken is quite different from the pepper chicken searched on Baidu. Maybe those also have different flavors?

Some people are afraid of trouble. After the fourth step is cut, they put it directly into the soup and cook it. Although chicken tastes better, its color is much worse.

My wife learned 60% to 70% from her mother, and she did a decent job. Once, she made a plate (half a chicken), but the young couple actually made it round. I went in after work and smiled. When the family eats, the wife also cooks with soup, and when the guests come, she uses steaming.

Because I am addicted to the delicacy of Tongcheng pepper chicken, I recorded my father-in-law's traditional craft for friends who are pursuing food.

My father-in-law is 93 years old this year. After 90 years old, she developed Alzheimer's disease. When she was eating and drinking Lazar, she needed someone to wait on her. A man who used to be so capable and kind was so unfortunate in his later years. God has no eyes!