Ingredients: One 579 white chicken, three ounces of ginger (not peeled), dried red pepper (0.5 ounce), sharp pepper (1 jin), anise (5 ounces) ), Sichuan peppercorns (0.3 taels), Sichuan peppercorns (0.1 taels), Zhang

Green onions (three, only white), garlic (1 head), soy sauce, vinegar, white sugar,

Shaoxing rice wine.

Process: Put 3 taels of peanut oil in the iron pot and half a tael of lard oil (why do you need to put lard oil, because when frying the chicken, lard can quickly stew the meat) Pour in the flavor), when the oil temperature is 50% hot, add all the peppercorns, peppercorns, and anise, and stir-fry until the aroma and numbness are released. When the oil starts to smoke

, you can take it out and throw it away. Then add ginger slices and dried red pepper and stir-fry, then add chicken pieces. When the fried chicken pieces are half dry, you can add cooking wine, three tablespoons is enough. Then dark soy sauce, no

It is recommended to put more. I don’t like the color of dark soy sauce when cooking, I like red sauce. Then

you can release the water, enough to cover the chicken pieces by three centimeters, cover the pot and simmer slowly.

You can add less white sugar when stewing. If you like sweetness, you can add more. If

if you think fennel tastes good, you can throw in two more. Be sure to use a little less

vinegar so that the chicken is relatively tender. Pay attention to scoop out the foam and pour it out when stewing. If you feel that there is insufficient water, be sure to heat the water and do not add cold water.

When the water in the pot is only half the height of the chicken pieces, add salt and then add garlic slices.

Stir fry a few times and you will smell the garlic. Then add the chopped green peppers. Cover the pot for about half a minute, stir-fry, and finally add the chopped scallions. Stir-fry evenly a few times and take it out of the pan. Be careful not to overcook the green onions

. The remaining heat after placing the chicken in the pot can be used to cook all the green onions

.

If there are students who like to eat vermicelli, you can add vermicelli (soaked in cold water in advance) when the chicken soup is more than half

, but remember, If you are going to put the vermicelli

, the water you add at the beginning must be at least 2 centimeters more than what I added above.

Because the vermicelli is very watery.