Ingredients: 1 baby rooster (about 1500 grams), 100 grams of green shoot slices, 100 grams of apricot abalone mushroom slices, 5 grams of five-spice powder, 10 grams of sand ginger powder, 10 grams of pepper powder, 50 grams of ginger slices, 50 grams of spring onion, 1 gram of fragrant leaves, 15 grams of star anise, 20 grams of cinnamon, 15 grams of white root, peppercorns, dried chili festivals, salt, green onions, broth, chicken juice, chicken essence, monosodium glutamate, vine pepper oil, green onion oil
Method:
1. Clean the baby rooster and set aside. Sauté the pan with salt, stir-fry until heat, sauté the five-spice powder, sand ginger powder and pepper in the pan, and then spread evenly on the baby rooster noodles.
2. Add ginger slices, shallots, fragrant leaves, star anise, cinnamon and white root in the chicken belly, marinate for 2 hours, steam for 30 minutes in the steaming box, remove the bones, tear the chicken into strips, and set aside.
3. Cut the green onion into horse ear knots. After the green shoot slices and apricot abalone mushroom slices are cooked, they are placed on the bottom of the plate.
4. Put the broth in the pot, add salt, chicken juice, chicken essence, monosodium glutamate, take 200 grams of shredded chicken into the pot and cook into the flavor, then put a little rattan pepper oil, out of the pot into the plate with green shoot slices and apricot abalone mushroom slices, put on the surface of the horse's ear shallot knots, peppercorns and dried pepper knots, drizzle with hot scallion oil to stir the aroma.