Chicken 1 only

Taro 2 kg

Hot pot material half package

Zanthoxylum bungeanum

Appropriate amount of bean paste

Monosodium glutamate moderate phase

Proper amount of onion

Proper amount of salt

A little vegetable oil

Garlic 8 ~ 9 petals

4 ~ 5 slices of ginger

Proper amount of soy sauce

Proper amount of vinegar

Recipe practice:

1. The purchased chicken is eviscerated, cleaned and chopped into small pieces for later use.

2. Put water in the wok and put the chicken in the wok.

3. blanch the water and remove it with a colander and put it in a bowl for later use.

4. Prepare seasoning. Don't cut garlic, just one by one.

5. Heat oil in a wok to 5 layers, add bean paste, pepper, ginger and garlic and stir-fry until fragrant, then add hot pot ingredients and stir-fry until fragrant.

6. Then go to the chicken, stir-fry with soy sauce and vinegar.

7. After frying, add a proper amount of boiling water to the pot. The water must not pass the chicken. Tie the onion into a knot and put it in the pot to burn with the chicken. Cover the pot and cook for 30 minutes.

8. Wash taro in the next time. I bought taro and shaved it myself, and some shaved it well. Cut the taro into hob pieces.

9. When the roast chicken is almost cooked, put the taro into the pot, add the right amount of salt and cover the pot to cook until the taro is cooked. (about 15 minutes) Give it a gentle push with a spatula halfway, so that the taro can be better heated and cooked.

10. Add monosodium glutamate and chopped green onion before cooking.