Seasoning: refined salt, monosodium glutamate, soy sauce, green onion, shallot, green and red pepper, red bean paste, rice vinegar, white sugar and spices (if you have anything at home, put some, or put 13 incense if you don't have it).

Practice:

1) Clean the chicken, blanch it in the water, then add salt, monosodium glutamate, soy sauce, scallion, shallot and ginger to the soup. If you like the flavor of the sauce, you can put some pillar sauce and soy bean curd, and marinate the spices and chop them into pieces.

2) Add oil to the pan, add red bean paste and stir-fry until fragrant, add some soup of braised chicken, add refined salt, monosodium glutamate, soy sauce, rice vinegar and white sugar, mix well and pour it on the chicken.

3) shred the green and red peppers, shallots and shallots, put them in a dish, and burn them with hot oil.

Name of the dish: Shaoxing chicken

Cuisine: Shanghai cuisine

Color, fragrance: famous Shanghai cuisine, named after the creation of Shaoxing chicken porridge in Shanghai; Shanghai famous "Sanhuang Chicken" is selected, and it is cooked with white water without any seasoning.

Ingredients: 2000g live tender hen.

Accessories: 2g of sugar and monosodium glutamate, 35g of soy sauce, refined salt 1 g, onion 1 piece, 5g of Jiang Mo, and 0g of sesame oil 10.

Making:

1) Wash the recorded sieve, soak it in cold water 1 hour, put water in the pot to boil, soak the chicken in boiling water until it is evenly scalded, and take it out;

2) Add a little cold water to the original pot, cover the scalded chicken, boil the water, simmer for 20 minutes with low fire, turn the chicken over and simmer for 10 minutes, then take it out, put it in a cold boiling water container, soak it in cold water, take it out and drain it, and rub a layer of sesame oil on the skin.