1 cockerel (850-900g), 50g taro (taro is also acceptable).

Seasoning:

20g of green pepper, 20g of coriander, 20g of garlic sprout, material A (concentrated chicken oil, 2g of sugar, 5g of chicken essence, 5g of pineapple juice and oyster sauce, 2g of soy sauce and garlic powder, 3g of peanut butter10g of salt, 3g of monosodium glutamate and 3g of black pepper) and cooking wine15g.

Formula and frying of secret sauce;

Raw materials:

Pixian watercress, pickled pepper, pepper oil each 1500g, Zanthoxylum bungeanum 2kg, rock sugar, pickled pepper, Jiang Mo each 500g, butter 250g, salad oil 2500g, fermented grains 2 bottles, spiced powder 50g, thirteen spices 30g, liquor 65438+.

Making:

Boil butter, add salad oil, add rock sugar and cook until all the sugar melts and turns red, add bean paste, pickled pepper and Jiang Mo to stir fry, then add cake and pepper to stir fry for 30 minutes, add fermented grains, spiced powder and thirteen spices to stir fry for 65,438+00 minutes, and add white wine and pepper oil to stir fry for 65,438+00 minutes.

Production method:

(1) Wash the rooster, cut it into pieces, clean it, dry it with a towel, add material A, dilute it with 50g of water, add chicken pieces, mix well, and then add coriander for 30 minutes.

(2) After the pan is on fire, add salad oil and cook until it is 70% cooked. Add taro pieces and stir-fry until the color is slightly Huang Shi. Take it out and put it in the pot. Pick out coriander from the pickled chicken pieces, slide it into the oil pan until it is 90% cooked, and pour it out.

(3) Reset the fire in the pot, add butter, saute ginger slices and garlic seeds, then add secret sauce and chicken pieces, add material A and stir fry, add clear soup and stir fry, add green pepper pieces, dry garlic seedlings, pour into the pot, and sprinkle coriander on the table.