? "Du Po Chicken" originated from the family of Du in Songzi City, Hubei Province, and was refined by the inner side of the Qing court, with a history of 2 years. Made of native chicken and melon seeds. First of all, the dirty things in the chicken's stomach are washed clean. Dry the water on the chicken surface and abdomen, and apply cooking wine and salt on the chicken surface and abdomen. Wash the steamer and boil water, not too much water. Put the onion and ginger slices in the chicken's stomach. After the water boils, put the chicken in and steam it for 2 minutes. When the time comes to turn off the fire, don't take the chicken pieces out of the pot, stew them for 15 minutes, then take them out and let them cool. Rub a little sesame oil on the chicken and cut it into pieces and put it on a plate. Sauce: Mix light soy sauce, ginger, chopped green onion, garlic, shredded pepper and sesame oil. Dip the chicken and serve.

? Shred onion and ginger and salt, add salt and mix well. Heat a wok over medium heat, add oil to boil slightly, take it out, and pour it on two small plates for serving. Wash the chicken, soak it in water of about 9 degrees, pick it twice in the middle, and pour water to keep the internal and external temperatures consistent. Soak for about 25 minutes until cooked, hook it up with an iron hook, soak it in cold water, wash off the fluff and yellow clothes, and then pick it up. Dry the skin, sweep the cooked peanut oil, cut it into small pieces, put it in a dish and put it into a chicken shape. Serve with minced ginger and shredded onion.

? Another way is to remove the hair from the bought chicken, wash it, and cut it into 3 cm square blocks. Peel small potatoes, shred thousands of pieces, and cut green peppers into sections. Boil water, add chopped chicken, add cooking wine, ginger slices and blanch. Heat oil in a pan, add ginger slices and garlic until fragrant, then pour in the chicken pieces that we have blanched in advance, stir-fry over high fire, stir-fry the chicken until dehydrated, then add spices and crystal sugar, continue to stir-fry, add a bottle of beer spices, continue to stir-fry, then add dried Chili, pepper, chilli sauce, bean paste and oyster sauce, and stir-fry our sauce until fragrant. Stir well, then add the soy sauce, and finally add an appropriate amount of boiling water from the pot. Remove the beany smell from thousands of boiling water, blanch it, put it in a casserole to make a base, cook for another 3 minutes after 3 minutes, and the chicken will taste. At this time, we will take out the beany smell, put it in the pot for 3 minutes, and then add the green pepper to stir fry for 3 minutes. After collecting the soup, pour it into the bottom of the pot, add the coriander section, and the soup can be served.