Ingredients:

A big rooster.

Accessories:

Bean paste, fungus, mushroom, green pepper, red pepper, dried pepper, onion, ginger, garlic.

Seasoning:

Sugar, salt, cooking wine, soy sauce, cooking oil.

Preparation steps:

1. Clean the inside and outside of the big rooster and chop it into 5 cm square chunks for later use.

2. Soak the fungus and shiitake mushrooms in boiling water, wash and set aside.

3. Cut the green and red peppers into diamond-shaped pieces, soak the beans in half and set aside.

4. Cut the onion into sections, slice the ginger, peel the garlic and set aside whole.

5. Make a little base oil in a pot, add a little white sugar in cold oil and fry until the sugar color is deep red.

6. Put the chicken pieces into the pot, mix well with the sugar and stir-fry over high heat until oil is slightly released.

7. Pour in warm boiling water until the chicken is covered, add cooking wine, soy sauce, onion, ginger, garlic, dried chili, bean paste, fungus, and shiitake mushrooms and bring to a boil over high heat.

8. Reduce the heat and cook the chicken until it is cooked, then add salt to taste.

9. After the chicken is cooked, turn on high heat to collect the soup.

10. Add green pepper and red pepper 30 seconds before serving and stir evenly.

ps:

1. Big roosters are not as easy to cook as broilers, so the cooking time is longer. When it feels cooked, use chopsticks to pierce the chicken in the pot. If it can be pierced easily, it is done.

2. Don’t make the soup in step 9 too thick or too little. This dish needs to retain some soup to make it delicious.