Rooster 1 only about 2 kg. ?

Seasoning:?

Vegetable oil, bean paste, garlic, onion, ginger, monosodium glutamate, pepper, salt, pepper, broth, soy sauce, sesame oil, etc. ?

Knife forming:?

After eviscerating the chicken, wash it, cut it into 3cm pieces and mix well with a little salt. ?

Cooking method:?

Braised in soy sauce Stir-fry the chicken pieces in the oil pan until cooked, then put them in the pressure cooker, cover with clear soup, and simmer for about 8 minutes on medium heat, then remove the back end from the fire. Wash the pan, put a proper amount of oil on the fire and heat it to 70% heat, then add pepper and stir-fry until cooked, add bean paste and garlic and stir-fry, then add stewed chicken pieces and mix well, add ginger slices, salt, pepper and soy sauce to taste, then take the pan and plate, and sprinkle with onion. ? Flavor features:? The chicken is spicy and soft. This dish is the local flavor dish of Xifeng Yanglang in Guiyang. ?

Technical essentials:?

When you stew chicken, you should grasp the time, not stew chicken. ?