Recipe of braised taro chicken

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  1.Preparation: Cut the ginger into strips and mince the garlic., 15 peppercorns, 2 tablespoons of bean paste (I made my own bean paste, the same as the Pixian bean paste I bought), wash and mince the green onions, and cut the taro into cubes (I forgot to take a picture of this)

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  2. Cut the native chicken into pieces, soak the blood in clean water, change the water several times, put the pot in cold water, add a few slices of ginger, bring to a boil and pour some cooking wine, boil again to remove the oil soak, remove the chicken pieces and use warm water Rinse and let dry (I forgot to take a picture)

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  3.Pour cold into the pot Add a little oil, sprinkle some white sesame seeds, heat the oil until 7 minutes, pour in the chicken pieces and fry until the fried skin is a little brown, remove and set aside

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  4.Use the oil in which the chicken pieces have been fried, turn on low heat, add ginger, garlic, bean paste, Sichuan peppercorns, a spoonful of soy sauce to enhance the color, and stir-fry over high heat to bring out the aroma

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  5. Pour in the chicken pieces and stir-fry evenly, then add the taro pieces and stir-fry evenly.You can stir-fry more, so that the taro You can fry it

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  6. The fried taro is slightly burnt, pour boiling water to cover the chicken Bring to a boil with taro, turn to medium-low heat, keep boiling, cover and simmer for half an hour, during which time pay attention to check the amount of water

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  7.When you see that the taro can be penetrated lightly with chopsticks, use high heat to collect the juice

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  8.When it’s almost done, add salt and chopped green onion

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  9.Translate Stir evenly, remove from the pan and serve