Xuzhou's earthenware dishes have a long history, which originated in Weishan Lake area at the junction of northern Jiangsu and southern Shandong. In the past, fishermen who worked and rested on Weishan Lake often ate pot rice. This is because the conditions on the ship are limited, and it is often not very convenient to cook. Fishermen take a small clay stove, sit an iron pot on the stove, support a few pieces of dry wood below to make a fire, then cook a pot of dishes according to the usual practice, and even cover the face with cakes, thus producing this cooking method of combining meals-pot dishes.
Actually, Diguo Chicken is a snack invented by fishermen around Xuzhou. Diguo Chicken is a very popular dish in recent years. It originated in Weishan Lake area at the junction of northern Jiangsu and southern Shandong. Because of the limitation of boat conditions, fishermen who used to work and rest on Weishan Lake often took a small mud stove, sat on an iron pot, supported a few pieces of dry wood to make a fire, and then cooked a pot of dishes with cakes on the side of the pot as usual, so this cooking method of combining meals was produced.
Matters needing attention in making diguo chicken
Fresh, fresh ingredients. Chicken can choose Sanhuang Chicken or Chicken Gong. If the chicken is killed and placed early, the taste will be bad. When eating, you will feel that the corn flour can be reconciled in advance. When roasting chicken, soak the corn flour in water to make bread and stick it on the side of the pot. This dish is characterized by being slaughtered locally and paying attention to its vitality. The sauce used in this dish is also called roast chicken sauce, which is the key to this dish. Whether the pot chicken is delicious or not depends on this sauce.
As long as the sauce is stewed, anyone who knows how to stir-fry can cook this dish. After the heat is well controlled, the pot chicken is just like peasant-style food, earthen dishes and firewood. Therefore, the heat should be simmered slowly, and the unique sauce should be added to the fresh ingredients. Only enough time and heat can make the ingredients seep into the taste, full of strong aroma, and the taste becomes round. If the fire is too strong, the soup will be burnt, and the effect of taste, aroma and juice concentration will not be obtained.
Refer to Baidu Encyclopedia-Diguo Chicken for the above contents.