How to cook taro chicken

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  1. Wash the chicken first, drain it and add cooking wine and black pepper Marinate flour, salt, starch and soy sauce for 30 minutes

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  2.Wash the taro and roll it out Cut with knife

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  3.Add two or three mushrooms in it to make it more fragrant

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  4.Wash the coriander and shallots and use them to enhance the flavor at the end

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  5.Cut a small red pepper into small pieces

• 6.Here is a hot pepper, cut into small pieces

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  7.A small amount of star anise, a small amount of kaempferol, a small amount of tangerine peel, a few green onions, an appropriate amount of garlic and ginger, an appropriate amount of Sichuan peppercorns, 6 bell peppers, and an appropriate amount of dried chili peppers! Add according to personal taste

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  8. Pour the oil into the pot.When it is 70% hot, add two spoons of Pixian bean paste.When the oil turns red, add all the ingredients in pictures 5, 6 and 7.Pan-fry until the aroma is very strong.Add the marinated chicken.Stir-fry several times and then add a small amount of cooking wine and soy sauce.When the chicken completely changes color, pour in cold water and cook for 20 minutes.After the water boils, cook for a while, add taro and soy sauce.Cook the mushrooms for another 20 minutes, remove from the pot, add chicken essence, pour into a plate and sprinkle with chopped green onion and coriander! Sichuan style taro roasted chicken is completed, add chili pepper according to personal taste