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The taro that comes out of this is charred and soft, the chicken is slightly spicy and fragrant, the meat is tender and firm, it is simply delicious, I can eat two large bowls of rice at a time, not much to say, start work:
Ingredients: half a chicken, 500 grams of taro, dried chili, ginger, garlic, pepper powder, salt, baking soda, star anise, angelica, shallots, bean paste, beer,
1: After washing the taro with water, put it in a basin, add boiling water and soak for 5 minutes, (peeling the skin in this way, the hands will not itch), peel and wash the hob pieces again
2: After cleaning the chicken, chop it into even pieces and put it in a basin, add two tablespoons of salt, add about 3 grams of baking soda, add a small amount of water, grab and wash the chicken for 3 minutes, add water and wash several times after scratching and washing. Squeeze out the water, put it in a basin, add an appropriate amount of salt, grasp well, and marinate for 15 minutes
3: Prepare the accessories: cut the ginger and garlic, cut the green onion into sections and put it in a bowl for later use, chop the red pickled pepper and put it separately for later use, prepare another bowl, add a star anise, about 4 grams of kaempfera, about 4 grams of angelica, cut the dried chili pepper and put it separately for later use, cut the shallots and chop the green onion for later use,
4: Heat the oil, more oil, the oil temperature is 6 hot, fry the taro for 2 minutes, remove it for later use, leave the bottom oil in the pot, burn until 5 is hot, add star anise, kaempfera, angelica, garlic, ginger, green onion, stir-fry a few times, turn on medium heat and stir-fry the chicken for about 5 minutes,
5: Add pickled pepper powder, bean paste, (if the taste is heavy, you can replace the bean paste with hot pot base), stir-fry evenly, add light soy sauce and pour it from the side of the pot, stir-fry for another 5 minutes to bring out the fragrance, add 500ml of beer, add taro, add an appropriate amount of hot water,
6: Turn to low heat and start seasoning, add about 4 grams of salt, add about 3 grams of chicken essence, about 2 grams of monosodium glutamate, add about 1 gram of pepper, adjust the flavor and stir-fry evenly, cover the pot and simmer for 30 minutes, turn it several times halfway to prevent the taro from sticking to the pan.
7: When the time is up, pour the chicken into a plate, spread the dried chili shreds, Sichuan pepper powder, pour hot oil on the dried chili peppers and Sichuan peppercorns, and finally sprinkle with chopped green onions, and the dish is ready.
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