Black pepper (very important oh, I usually go to the market inside to buy the kind of freshly ground, supermarkets inside the spicy flavor is not enough), seasonings (available instead of five spice powder), onion and ginger a number of monosodium glutamate (MSG), sesame oil, cornstarch, cilantro and so on.

Practice:

1. first of all, the leg bone and hen, wheat kernel, dashi, onion, ginger, put in a pot on high heat to boil and then changed to a gentle fire stew for two to three hours to the chicken a little bit off the bone, fished out and cooled, pay attention to do not cook too rotten

2. hen demolition of shredded chicken standby.

3. Seasoning, this is a critical step. Rinse the pepper with cold water and add it to the pot, then put the cornstarch to thicken the sauce into the pot and stir, wait for it to boil and then turn off the heat. Add monosodium glutamate, sesame oil, etc. (can be added according to personal taste)

4. Put the grits in a bowl and sprinkle shredded chicken and cilantro on top.

5. Drink (grits must be hot to drink, but pay attention not to be hot oh)

Note: If you want to cook mutton grits, or beef grits, then the steps are the same, just change the main ingredients can be. Beef Plate Noodles Anhui Beef Plate Noodles noodles should be kneaded to be very sinewy, as for the material, the practice in Huainan is to fry the dried red pepper in warm oil until half-battered (a little bit more on the batter side), and then brined beef, brined beef broth all the way down into the chili peppers and the oil, boiled on high heat and then simmered on slow fire to cook until it is flavorful. When done, the best thing is that chili Anhui plate noodles one is good noodles, the second is good bashfulness. Xinye County produces high-quality wheat, board noodles take wheat flour, according to the different seasons of the year, according to the proportion of salt, water to be stirred, and into a dough, and after repeated kneading, made of half an inch in diameter, eight inches long small noodle stick, and then coated with sesame oil, yards in the case, covered with a clean wet towel. The well-moisturized noodle stick is soft and lingering, like silk to the touch. Do board noodles, the chef in the case of three small noodle stick row, left hand pinch three heads, right hand pinch three heads, violently lifted above the head, fell hard on the case. One after another, crackling, side fall, side pull, side flash, plate noodles thus named. Three small noodle stick in the hands of the chef from short to long, from thick to thin, folded three times, the total length of more than five zhang, and the thickness is uniform, raised like a waterfall. Fish up the boiled noodles, white lubrication, crystal clear. The chef pinched some tender green vegetables on top, and then poured the boiled jujube-red bashfulness. The white noodles, green leaves, and red bashfulness increase one's appetite. The preparation of the bashimi is also very delicate. The ingredients used are fennel, pepper, cinnamon, flour sauce, salt, red pepper, butter and beef. To make a pot of bashfulness, all kinds of ingredients are put in a certain proportion and order. When making it, the butter is first diluted and boiled, and then the spices are put down. Sun-dried red chili peppers are used in larger quantities to highlight the spicy taste and color of the bashfulness, and beef also accounts for a larger proportion. Cut the top quality fine beef into small cubes of square flute and four square pieces, and then throw the beef into the pot after the red color of the chili pepper comes down. At this point, you have to control the heat so that the beef is cooked just right without being too old or too tender. After the shame is done, scooped into the enameled pot, after the cool will condense into a solid, eat as you take, year-round storage, will not deteriorate.