I worked as a chef in Wuhan violet restaurant? I hope everyone can talk about the detailed practice of "watching chickens on the sand road"! ! thank you

Jingchu also has a well-known good dish called "authentic chicken". This dish was originally named after a place name, but there is an interesting story about its alias: in the beautiful Songzi city in Jingzhou area, many vehicles from south to north pass through a small town called "Shadaoguan". There is a mother-in-law Du in a small restaurant in town, and the food she cooks is delicious. In particular, the roast chicken she cooked has an endless aftertaste, and everyone who has eaten it is full of praise.

Many long-distance drivers and businessmen will come to Du's shop to taste this delicious food when passing through this town. In this way, Du's fame gradually spread, and many foreign diners came here, and the business of the small shop became more and more prosperous. Later, "Taoist Chicken" was also called "Du Po Chicken".

Hubei Songzi "Dupo Chicken", which is famous in the north and south of the Yangtze River, has a unique flavor. The practice is as follows:

Ingredients: a native chicken, preferably 750g of cockerel and wax gourd, 4 green peppers, 2 tablespoons of soybean oil and lard, and a large glass of beer.

Exercise:

1, pluck the chicken, wash the head and tail, cut it into 3 cm square pieces that are too big to burn, and wash the internal organs together and cut into pieces.

2. Peel the wax gourd and cut it into 4 cm square pieces for later use. After dividing the green peppers vertically, cut them into six pieces twice for later use.

3. Wash garlic and ginger for later use. Note that garlic can be shelled with a knife, not chopped, about ten petals.

4. After the pot is hot, add soybean oil and lard to enlarge, then add pepper, dried pepper, ginger, cinnamon and garlic to stir fry, then pour the chicken pieces into the pot and stir fry for ten minutes, adding a little water when frying.

5. When the chicken pieces are cooked until they are five or six times ripe, add a little water, stew for two minutes, add salt and a little sugar, add bean paste and soy sauce, stir fry, then pour in beer, stew for two minutes, and cover the lid. 6. When the chicken pieces are 78% ripe and tasty, add the wax gourd pieces, stir fry a little, and put them into the hot pot together. Note that the wax gourd pieces are placed at the bottom of the hot pot.

Features: fresh and fragrant, oily but not greasy, golden in color, tough and chewy.