Ingredients: a native chicken, preferably 750g of cockerel and wax gourd, 4 green peppers, 2 tablespoons of soybean oil and lard, and a large glass of beer.
Exercise:
1, pluck the chicken, wash the head and tail, cut it into 3 cm square pieces that are too big to burn, and wash the internal organs together and cut into pieces.
2. Peel the wax gourd and cut it into 4 cm square pieces for later use. After dividing the green peppers vertically, cut them into six pieces twice for later use.
3. Wash garlic and ginger for later use. Note that garlic can be shelled with a knife, not chopped, about ten petals.
4. After the pot is hot, add soybean oil and lard to enlarge, then add pepper, dried pepper, ginger, cinnamon and garlic to stir fry, then pour the chicken pieces into the pot and stir fry for ten minutes, adding a little water when frying.
5. When the chicken pieces are cooked until they are five or six times ripe, add a little water, stew for two minutes, add salt and a little sugar, add bean paste and soy sauce, stir fry, then pour in beer, stew for two minutes, and cover the lid. 6. When the chicken pieces are 78% ripe and tasty, add the wax gourd pieces, stir fry a little, and put them into the hot pot together. Note that the wax gourd pieces are placed at the bottom of the hot pot.
Features: fresh and fragrant, oily but not greasy, golden in color, tough in chicken, and more fragrant when chewed.