It's best to cook taro roast chicken with native chicken, which will have a stronger taste. Clean the native chicken, chop it into small pieces, put cold water into the pot to copy water, add Dongru, ginger slices and rice wine, boil it with strong fire, skim the blood foam neatly, blanch it out and rinse it with warm water. Wash taro skin, peel it and reserve it, wash onion and cut it into small pieces, wash lettuce and cut it into strips, wash onion and garlic, cut onion and ginger into pieces, wash spices and reserve it, put a little oil in the pot, and put onion and garlic, dried Chili, star anise, fragrant leaves, cinnamon, pepper and fragrant leaves in the oil.
Clean the pan and bring it to a boil, then add a small amount of oil, add minced garlic, ginger, star anise, fragrant leaves, pepper, dried chili and Pixian bean paste to stir-fry until the chili oil is exposed, then add chicken, oil consumption and wild pepper and stir-fry twice, then add cold water (the amount of cold water is less than that of chicken), add a small amount of salt and white sugar, and turn to slow fire when boiling.
To cook taro roast chicken, the choice of chicken is very important. To choose the freshest chicken, it is best to choose native chicken. The taste of native chicken will be stronger, and the chicken must be clean and tidy, so that it can be fresh and fragrant. It is the main thing to make taro roast chicken hot pot bottom material. You can also put condiments and seasonings according to your own taste, stir-fry the black pepper chicken pieces to get water, and make them taste stronger. The sweet potatoes have to be small, soft and waxy. Wash the chicken, chop it into small pieces, and then put it in a pot to blanch it.