1, half of the air-dried chicken with a plate on the cage on a high flame steaming 30 minutes steamed through.

2, respectively, patty pepper and chopped pepper minced, seasoned with monosodium glutamate, green onion oil, pepper powder made of dipping sauce to be used. Serving chicken cut into 1 cm wide, 5 cm long strip, plate with the dipping sauce on the table can be.

Features: rich fragrance, patty pepper fresh spicy and refreshing.

Key: air-dried chicken meat is relatively tight, be sure to steam through the fire.

Method 2:

Materials:

Main ingredient: one wind-dried chicken (weighing about 500 grams), 200 grams of pork. 40g of shaoxing wine, 25g of green onion, 25g of ginger, 15g of soy sauce, 10g of sugar, 5g of salt.

Practice:

Wind Chicken remove the hair, decapitate the head and claws, soak in cold water for 2 hours. Treatment, chopped into large squares, and then soaked in cold water for 1 hour, fishing into the pot of boiling water blanch. Frying pan on the fire, put the oil, put into the wind chicken block bias frying, cooking into the wine, onion and ginger juice, pour into the casserole, add soy sauce, sugar, water, put on high heat to boil, move small fire stew stew. Pork finely chopped coarse chopped into mush, add wine, onion and ginger juice, soy sauce, salt, sugar, water, stirring vigorously, made into a meat round frying pan until golden brown on both sides, and then put into the wind chicken casserole, simmering for 2 hours that is.