Method for making hibiscus chicken

Name of the dish: Golden Clam Chicken "Man-Han Banquet"

Ingredients: 300g of native chicken and 300g of clam.

Accessories: green and red pepper 30g, dried pepper 10g, star anise 2g, onion ginger 3g, garlic 3g.

Seasoning: 20 g of Huadiao wine, 0/0 g of sweet noodle sauce/kloc-,2 g of salt, 3 g of monosodium glutamate, 5 g of soy sauce, 5 g of oyster sauce, 4 g of sugar, 6 g of raw flour, 20 g of lard and 0/00 g of disaccharide/kloc-.

Output: 1. Wash local chicken pieces, control water for use, and wash clams for use.

2. Heat the pot, stir-fry the lard, stir-fry the spices, stir-fry the sweet noodle sauce, add the chicken pieces, season the two soups, and cook until the soup is thick.

3. When the meat is rotten, put in the clams and cover it. 1 min later, add green pepper and stir-fry for 2 times. Cover the clams until they are cooked, add soy sauce and color, thin the clams, and put them on a plate for decoration.

Features: the ancient dishes are freshly cooked, fresh and delicious, and the clam soup mixed with chicken has an endless aftertaste (unfortunately, there is a "wine chicken clam" in the Song Dynasty's Dream of Liang Lu, which is unknown to future generations)

Key: Don't fry clams often. Let each clam have enough time to heat up and turn it every 30 seconds or so. It is best to cover it for a period of time to help mature. Don't turn the pan too hard, or the clam will shell.