Roasted chicken with taro (home-style)

Cooking method: burned, into the dish features: the juice color is red and bright, the meat is tender, and the taro is soft and sticky. Ingredients: baby rooster, accessories: taro. Seasoning: pickled pepper, bean, dried chili festival, peppercorns, ginger onions, salt, soy sauce, cooking wine, pepper noodles, water bean powder, fresh soup, monosodium glutamate, old oil, a little coriander. Craft selection of ingredients a knife work once over the oil one burned into a dish (over the oil fire, burn a medium-low heat). 1. After the main ingredients are initially processed and washed, cut into pieces of suitable size, peel and cut into hob pieces of taro, put into 50% hot oil pans, fry the skin and fish out. 2. Put the pot on the fire, under the old oil appropriate amount of 30% hot, put beans, pick up the pepper mushrooms until crispy spit oil, add dried chili festival, peppercorns, ginger and onion stir-fried fragrant soup, under the main ingredients, soup to eat flavor, put salt, soy sauce, cooking wine, pepper noodles to use medium and medium heat to burn the raw materials into the flavor, when the soup is halfway through, put in the MONOS to pick up the ginger shallots, dried pepper festivals do not, hook thicker second-rate mustard, when the juice is thick, put the old oil into the pot into the concave dish, and put a few coriander into the pot. Precautions: The accessories should be selected with red water taro, and the mucus should be washed with salt after scraping. 2. The firing fire should be too large, using a small fire or a low fire, and the surface of the fried taro is wrinkled. 3. Master the method of making old oil.