Operating materials: 1 ginger, 1 onion, 4-5 cloves of garlic, 1 spoonful of bean paste, 1 spoonful of soy sauce, half a spoonful of soy sauce, more than 20 pieces of pepper, 1 aniseed, several pieces of fragrant leaves, 1.
1. After fresh bamboo shoots are shelled, cut off the old parts of the bamboo shoots and then cut into small pieces for later use.
2. Add water to the pot, boil a spoonful of salt over high fire, and put the bamboo shoots into the pot to cook for 15 minutes. This can remove the bitterness of bamboo shoots.
3. After the bamboo shoots are boiled for 15 minutes, take them out and soak them in clear water. Generally, it is best to soak for 3-4 hours, changing water several times in the middle to remove the bitterness of bamboo shoots as much as possible.
4. After the bamboo shoots are soaked, clean the prepared half chicken, chop it into pieces of appropriate size, and put it in a basin for later use.
5. Restart the pot and add water. Put the chicken in a pot with cold water, and add ginger slices, scallions and cooking wine. After the fire is boiled, simmer for 2 minutes and simmer chicken blood.
6. Take out the chicken soaked in blood, put it in a basin and rinse it with warm water for several times, clean the floating foam and impurities of the chicken, and then take it out and drain it for later use.
7. Mash ginger, garlic and onion, cut them into pieces and put them in a plate, then add dried Chili, dozens of prickly ash, cinnamon 1 tablet, a few fragrant leaves, aniseed 1 tablet and Amomum villosum 1 tablet.
8. Put a spoonful of oil in the wok and heat it to 60% heat. Pour the chicken into a wok, stir-fry the steam and stir-fry the chicken oil.
9. First, stir-fry the chicken with steam, put less oil in the pot, add all seasonings, and add a spoonful of bean paste to stir-fry the fragrance.
10, stir-fry the chicken evenly after the flavor of the seasoning juice is fried, so that the seasoning and the chicken can be fully blended.
1 1. Fried chicken and seasoning. Pour hot water into chicken, add bamboo shoots, and add 1 tbsp sugar, 1 tbsp soy sauce, half a tbsp soy sauce and 1 tbsp cooking wine. Cover the fire and bring to a boil. Stew the chicken over low heat for 40 minutes.
12, stew for 40 minutes. When the chicken is cooked, add a spoonful of salt, 1 spoonful of oyster sauce, green pepper, stir-fry evenly over high fire, thicken the soup, and take it out of the pot and plate it.