What is the practice of whole chicken with peppers in Weifang?

Ingredients: green pepper, red pepper, dried red pepper (Sichuan pepper), ginger, garlic, onion and coriander.

Accessories: star anise, cinnamon, tsaoko, licorice, Amomum villosum, nutmeg, clove and jujube.

Seasoning: peanut oil sesame oil cooking wine salt sugar monosodium glutamate sweet noodle sauce

Practice: 1. Chop the cock, put it tightly in the water to remove the odor and blood, then soak it in cold water to remove the floating foam.

2. Put peanut oil in a hot pot. When the oil is hot, put ginger slices, onion slices and garlic slices in turn. When the flavor is fragrant, add a spoonful of sweet noodle sauce and stir fry, add two spoonfuls of water and stir fry, and mix well. Add the chicken pieces and stir fry quickly for a few minutes. Add dried red pepper, star anise, cinnamon, fragrant leaves, cooking wine and other auxiliary materials and continue to stir-fry for a few minutes. Add water to the chicken pieces, bring them to a boil and simmer for 40 minutes.

3. Wash and tear a few fresh green peppers into pieces and put them in the prepared empty basin.

4. Add salt, monosodium glutamate and sugar to the stewed chicken pieces, pour them into the prepared basin, pour in sesame oil and add coriander.

Features: delicious, crisp and tender, spicy Sichuan cuisine, mellow Shandong cuisine and nourishing food.

Note: If you want to be quick, you can also use a pressure cooker. Less water, 20 minutes. It is more convenient to use bagged "whole chicken feed" for accessories in the market.