Diguo cuisine originated in Weishan Lake area (Xuzhou area) at the junction of northern Jiangsu and southern Shandong.

manufacturing method

Xuzhou diguo chicken

Xuzhou diguo chicken

Raw materials: [1]

Half a chicken, onion, ginger, garlic, soy sauce, cooking wine, sugar, salt, fresh soup, a little dried pepper, a potato and a little raw noodles.

Exercise:

1, live a good face. Do not ferment, the dry humidity of noodles should be appropriate, and it is advisable not to touch them with your hands;

2. Divide the living noodles into several small noodles, which can be as big as lychees;

3. Press the flour paste thin by hand, with moderate size and thickness;

4. Stir-fry pepper, onion, ginger and garlic into the pot to make the fragrance;

5. Add chicken pieces, and then add cooking wine, soy sauce, sugar, salt, rich and fresh fragrant powder and other seasonings in turn;

6. Add fresh soup and potatoes after a little stir-frying, and stick pancakes around the pot in turn after the fresh soup is boiled;

7. Stew on medium fire at most 10 minute, and the cake is cooked.

Suzhou lingbi diguo chicken

Raw materials: 600g of Chai Chicken, 300g of flour, 80g of corn flour, 2 eggs, ginger slices15g, 25g of garlic, 2 strips of green pepper, proper amount of star anise, pepper, refined salt, cooking wine and soy sauce, proper amount of rich fresh fragrant powder, chicken essence, monosodium glutamate and broth, and 250g of refined oil.

***20 sheets

Lingbi diguo chicken

Exercise:

First, the main ingredients: Chai chicken washed and chopped, boiled in boiling water for later use.

Second, ingredients: put flour and corn flour into a bowl, knock in eggs, add a little refined salt and monosodium glutamate, and then add a proper amount of water to knead into a dough with moderate hardness. Then the dough is made into 25g of agent (about 16 pills), and the dough is agglomerated, slightly soaked in clear water, and made into pancakes, which are attached to the side of the pot and baked slowly.

3. Heat oil in another pot, saute ginger slices, garlic, star anise and pepper, pour in chicken pieces, cook cooking wine, stir-fry until the water is dry, add broth, cover and stew until the soup is thick and the chicken pieces are cooked, add green pepper, add refined salt, monosodium glutamate, chicken essence, rich fresh fragrant powder and soy sauce, and then add.

Fuyang diguo chicken

Region:

Fuyang is now popular in northern Anhui.

Raw materials:

Chicken, eggplant, flour, seasoning

Practice method:

Dice eggplant, marinate with salt, and drain. That is, chop the chicken into small pieces, beat an egg with a little flour and mix well until the chicken pieces are wrapped in flour. Dice eggplant, marinate with salt, and drain. Heat the oil in the pan, stir-fry some onions and peppers, and then stir-fry the chicken pieces in the pan until golden brown. At this time, add eggplant, add some salt, soy sauce and water. When the pot is boiled, you can break it into small pieces and pat it into cakes and stick it around the dishes. Remember that the bottom of the cake should be in vegetable water. Put a bowl with cold water on the lid and wait until the water in the bowl becomes hot.

Fengyang diguo chicken

Area: Fengyang, Anhui, popular on both sides of Huaihe River.

Name source:

In the old society, the pots used in rural areas were mostly made of bricks and mud, and firewood was added to cook on the ground, so they were called floor pots. Diguo chicken is characterized by burning charcoal, keeping the flavor of local dishes in a large iron pot, and sticking a circle of dead cakes on the pot. When the pot is cooked, the chicken is sweet and crisp.

Diguo chicken

Raw materials: grass chicken, flour, common seasonings (onion, ginger, garlic, etc. )

Exercise:

Chop the chicken into small pieces, fry a few pieces in boiling water, and put a little oil in the pot. When the oil is hot, stir-fry the chicken pieces in the pot until golden and fragrant. Add onion, ginger, garlic, pepper, pepper and salt, stir-fry and add appropriate amount of water. If you like to pull it tight, knead it a few times to make a cake. When boiling, you can pull it into small pieces and stick it on it. Cover the pot and wait until the bread is cooked.

The chicken made by this method is tender and retains its unique flavor.

Precautions:

1) Don't make the dough too hard, so as not to affect the taste.

2) Don't put vinegar in the stewed chicken, otherwise the chicken will not be cooked easily.

Tengzhou diguo chicken

Region: Tengzhou City, Shandong Province (Weishan Lake)

Origin of the name: Diguo chicken originated from fishing boats on Weishan Lake. Due to the limited conditions on the ship, we often bring a small earthen stove, put an iron pot on the stove, support a few pieces of dry wood below to make a fire, and then cook a pot of vegetables as usual, and cover the pot with cakes, thus producing this cooking method. Tengzhou is located on the bank of Weishan Lake, and the pot chicken has also gone from fishing boats to the homes of people in Tengzhou, where it has become a special food. Tengzhou pot chicken is undoubtedly the most authentic and authentic! Generally, restaurants or homes use iron pots to hold dishes, but in high-end hotels, they have been replaced with more beautiful porcelain pots.

Ingredients: chicken, pepper, coriander, seasoning, flour cake (our local specialty snack "baked brand" is delicious), iron pot.

Practice: it is the practice of frying spicy chicken. After frying, put the roast brand along the pot, and put the spicy chicken into the pot to heat the iron pot.