Diguo chicken formula

Accessories: cinnamon 10g, fragrant leaves 3g, dried peppers 10g, green peppers 1g, salt 2g, soy sauce 2g, raw ginger onion 2g, star anise 2g, oyster sauce 10g, soy sauce 8g, chicken essence 2g and monosodium glutamate.

Steps of diguo chicken

Step 1: First, clean the chicken (it is very important to choose the ingredients in this step, and the chicken has good toughness and good taste), and chop it into pieces with even size (the chicken pieces are larger than the usual red-cooked chicken pieces).

Step 2: Turn on the stove and light the fire. Pour rapeseed oil into the pot (the oil can be poured more appropriately so that the cooked chicken will be more fragrant). When the oil is hot, add ginger slices and saute the dried red pepper until the nose smells the smell of onion and ginger, then pour in the chicken pieces and stir fry (do not blanch in this step, the chicken pieces fried directly are more fragrant).

Step 3: When the chicken crackles in the pot, add soy sauce, stir-fry evenly over high fire, add star anise, cinnamon and fragrant leaves into the pot, and pour in clear water, not chicken (more water will make the cake more fragrant). Start to adjust the mouth and add chicken essence monosodium glutamate, oyster sauce, soy sauce and other seasonings in turn.

Step four. Then simmer slowly after the fire is boiled (this step should not be too hot, the chicken will stew for a long time). Wash the fresh green and red peppers, cut into pieces, simmer for half an hour, then divide the dough into small portions and stick it on the pot for a circle.

Step five. Finally, pour in the chopped green pepper, simmer for 10 minute with low fire, and boil the soup tightly with high fire to make it slightly sticky. If you have coriander at home, it will be more perfect to add some coriander decoration.