Diguo chicken raw materials: 600 grams of Chai chicken, 300 grams of flour, 80 grams of corn flour, 2 eggs, ginger slices 15 grams, 25 grams of garlic, 2 strips of green and red peppers, star anise, pepper, refined salt, cooking wine, soy sauce with soy sauce, rich and fresh spicy powder, chicken essence, monosodium glutamate and broth. Practice: main ingredients: Chai chicken is washed and cut into pieces, and boiled for use. Ingredients: put flour and corn flour into a bowl, knock in eggs, add a little refined salt and monosodium glutamate, and then add some water to knead into a dough with moderate hardness. Then, the dough is made into 25g doses (about 16 pills), which are agglomerated, slightly soaked in clear water, made into pancakes, attached to the edge of the pot, and slowly baked with low fire. In the production process, 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 almost 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 and fresh spicy powder and delicious soy sauce, and add a little later. Fuyang Diguo Chicken Area: Fuyang is now popular in northern Anhui. Ingredients: chicken, eggplant, flour and seasoning. Method: Cut the eggplant into pieces, marinate with salt and squeeze water. That is, chop the chicken into small pieces, beat an egg and add a little flour to mix well until the chicken pieces are wrapped in flour. Cut eggplant into pieces, marinate with salt and squeeze water. Heat the oil in the pan and fry some onions and peppers, then stir-fry the chicken pieces in the pan until they are golden brown. At this time, add the eggplant and 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 lower part of the cakes should be in the vegetable water. Put a bowl with cold water on the lid, and wait until the water in the bowl is hot.

Stir-fry the chicken nuggets in a hot oil pan, when the water is dry, pour in a proper amount of balsamic vinegar, stir-fry quickly until the chicken nuggets make a crackling sound, immediately heat the water until the chicken nuggets do not pass, then simmer for 10 minute, then put the seasoning, reduce the heat and stew for 20 minutes, and then pour sesame oil on them to get out of the pan; Salt should be added after the soup is stewed, when the temperature drops to 80-90 degrees Celsius or before eating.