Is ground pot chicken good? Where is the pot chicken?

Ground pot chicken, teach you the tips for pasting delicious cakes

Steps. Step 1

Prepare the dough first, I am a 32cm normal family iron pot, these noodles are 80 water, add 150 grams of all-purpose flour, and the dough is softer after the dough, but not sticky, the dough and good packaging bag (or basin covered) to wake up for 20 minutes, wake up and roll into long strips, knead into a ball and put it in the water, don't move it in the water, curious baby move it more, it will become a gluten wash.

Step 2 The chicken is half a piece, cut into small pieces, cut the green onion with an oblique knife, slice the ginger, cut the dried red pepper with an oblique knife, change the green and red pepper to the knife, and change the garlic clove to all two halves of the mushroom in advance, (the side dishes are not limited, there is no side dish for the authentic way to eat, I am bored just eating chicken, and you can also add potatoes and other convenient side dishes for stewing).

Step 3 heat the pan, the oil temperature is five or six percent, put the pepper and star anise and fry over low heat until fragrant, and then put the green onion, ginger and dried red pepper and fry until the pepper is slightly yellow and fragrant.

Step 4 Change the heat to high and stir-fry the chicken until the chicken changes color, release the soy sauce, dark soy sauce, cooking wine, a little sugar (no sugar) continue to stir-fry until the chicken is flavorful, add side dishes and stir-fry together, add water to cover the chicken, and add more water than the usual stew.

Step 5 After boiling over high heat, the soup in the pot is slightly reduced, add salt to taste, you can paste the cake, you can pull the dough by hand, because it is soaked in water, it is not sticky, you don't need a rolling pin, pull it into a long thin dough cake, stick it to the edge of the pot, the pot is hot, the cake is cold, it is easy to stick to the pot, and it does not fall, and the garlic can be put in at this time.

Step 6 After the cake is cooked, the soup is also thick, pull the chicken chop to the top (the cake was originally on top of the chicken), add the green and red pepper garlic cloves, and stir slightly to get out of the pot.

Step 7 Stick it around the pot, cover the pot and stew, generally the cake can be cooked in 10-15 minutes, because it is relatively thin and easy to cook, so the soup must be enough. This is the appearance of the finished cake, the cake attached to the side of the pot has a hard scab on the top and is crispy and delicious, and the cake soaked in vegetable soup below has a rich soup taste, soft and glutinous tendons, and two flavors on a piece of cake, which is wonderful.

Step 8 The cake has a vegetable flavor, the vegetable has a cake flavor, the soup is rich, and the chicken color is also beautiful, which is very appetizing.

Step 9: The general way to eat is to serve it with the pot in this way.

This kind of thing is very delicious, fragrant and crunchy, nutritious, and something suitable for all ages is quite delicious.

The ground pot chicken is very delicious, it is a special dish, it is recommended that you try it.

Diguo chicken is a delicacy in Xuzhou City, Suzhou City, Huaibei City, Zaozhuang City, and Jining City.

Diguo chicken originated in the Weishan Lake area at the junction of northern Jiangsu and southern Lunan. The soup of the ground pot chicken is less, the taste is fresh and mellow, the cake borrows the flavor of the vegetables, and the vegetables borrow the fragrance of the cake, which has the characteristics of coexistence of soft and smooth and dry fragrance. The ingredients are mainly garlic, ginger, green onions, small red peppers, green peppers, red peppers, chicken, star anise, flour, oil, sweet paste, salt, etc.

Ground pot chicken features:The color of the pot chicken is smooth and red, and the aroma is rich, the aftertaste is mellow, the soup of the pot chicken is less, the taste is delicate, the cake borrows the flavor of the vegetable, the dish borrows the cake flavor, it has the characteristics of soft and smooth and dry fragrance coexist, and the soup is crispy when eating, which is deeply loved by everyone. The ingredients are mainly garlic, ginger, green onions, small red peppers, green peppers, red peppers, chicken, star anise, flour, oil, sweet paste, salt, etc.

Summary. Hello dear, the surroundings of Xuzhou, including Huaibei Suzhou, are quite authentic, but the pot chickens in Hefei are all made by Fuyang people. And in northern Anhui, authentic pot chickens, as long as two or three hundred, real local chickens.

And many pot chickens in Hefei sell for more than 100 or even dozens of yuan, so they are not delicious.

Ground pot chicken, also called in the local dialect: chicken drinks cakes. Authentic practice, eating method, taste, authentic, Xuzhou, Suzhou, Huaibei three places!!

Key elements: big black pot, local chicken (meat should be strong, tough), torn cake (don't cut with a knife), cake should be attached to the pot, dipped in broth water, the appropriate paste doesn't matter at all, the side dishes are arbitrary.

The pot chicken is more authentic.

Hello dear, the surroundings of Xuzhou, including Huaibei Suzhou, are quite authentic, but the pot chickens in Hefei are all made by Fuyang people. And in northern Anhui, authentic pot chickens, as long as two or three hundred, real local chickens. And many pot chickens in Hefei sell for more than 100 or even dozens of yuan, so they are not delicious.

Ground pot chicken, also called in the local dialect: chicken drinks cakes. Authentic practice, eating method, taste, authentic, Xuzhou, Suzhou, Huaibei three places!!

Key elements: big black pot, local chicken (meat should be strong, tough), torn cake (don't cut with a knife), cake should be attached to the pot, dipped in broth water, the appropriate paste doesn't matter at all, the side dishes are arbitrary.

Xuzhou Diguo Chicken is a famous dish in Xuzhou, Jiangsu, which originated in the Weishan Lake area at the junction of northern Jiangsu and southern Lunan. In the past, fishermen who worked and rested on Weishan Lake, due to the limited conditions on the boat, often took a small tandoor, sat on an iron pot on the stove, and supported a few pieces of dry wood to make a fire, and then cooked a pot of vegetables according to the home-style practice, and the side of the pot was also covered with dough cakes, so this kind of cooking method of integrating meals was produced. Among them, the chicken is particularly delicious, so it has been widely spread and spread among household names in Xuzhou.

Pot chicken is a traditional Chinese dish.

It originated in Xuzhou City, Jining City and other areas at the junction of the northern part of Jiangsu Province and the southern part of Shandong Province.

The pot chicken in Xuzhou City and Jining City is more authentic.

The pot chicken Suzhou is the most authentic, the imperial country can be seen everywhere, just like the hot pot that can be seen everywhere in Sichuan, if you want to eat the pot chicken, you must come to Suzhou, Anhui.

Diguo chicken is a traditional famous dish in the Weishan Lake area of Shandong.

Diguo cuisine originated in the Weishan Lake area at the junction of northern Jiangsu and southern Lunan. The main ingredients are chicken, chili, white flour and corn flour, the taste is fresh and mellow, the cake is flavorful, and the dish is fragrant.

Legend has it that in the past, the fishermen who worked and rested on Weishan Lake, due to the limited conditions on the boat, Hui Shi often took a small tandoor, sat on the stove with an iron pot, and supported a few pieces of dry wood to make a fire, and then cooked a pot of vegetables according to the home-style practice, and the side of the pot was also covered with flour cakes, so this kind of cooking method of integrating meals was produced.

The soup of the pot dish is less, the taste is fresh and mellow, the core empty cake borrows the flavor of the vegetable, and the dish borrows the flavor of the cake, which has the characteristics of coexistence of soft and smooth and dry fragrance. Nowadays, some chefs have improved the preparation method of traditional local pot dishes, and thus launched local pot delicacies such as local pot chicken, ground pot fish, ground pot beef, ground pot three fresh, ground pot tofu, and ground pot lobster.

How to make the pot chicken:

Ingredients: 1 chai chicken, 150 grams of buckwheat (noodles), 150 grams of flour, 1 potato, 3 dried shiitake mushrooms.

1. Wash the chicken, chop it into pieces, and cut the mushrooms and potatoes into pieces for later use.

2. Heat the pan with oil, and the oil should be a little more, so that it is fragrant.

3. Add green onion, ginger, garlic, star anise, Sichuan pepper and dried chili pepper to stir until fragrant.

4. Then add the chicken pieces, and add cooking wine, soy sauce, sugar, and salt to taste.

5. After stir-frying until fragrant, add the mushroom cubes and stir-fry slightly.

6. Pour in the water that has not been covered with chicken pieces, add potatoes, bring to a boil over high heat, and simmer over medium heat.

7. This gap can be used to make a face. You don't need baking powder, you can make dead dough cakes. For good noodles, the dry humidity should be appropriate, and it is advisable not to stick to your hands. Then divide into small doses.

8. Press the dough with your hands and pinch it into a cake of moderate size.

9. Stick the pancakes around the pot in turn, and soak half of the pancakes in the soup.

10. Cover the pot and simmer over medium-low heat for another 10 minutes, and the cake is ready to eat when it is cooked.

12. The essence is all on the cake, open the lid of the pot, and the house will be full of fragrance.

It is better to use stainless steel pot keys for ground pot chicken.

Reason: The stainless steel pot is resistant to high temperatures, which is conducive to protecting the taste of the chicken itself.

The method is as follows: ingredients: chai chicken, buckwheat, flour, potatoes, dried shiitake mushrooms, salad oil, salt, soy sauce, green onions, ginger, garlic cloves, star anise, Sichuan pepper, dried chili, cooking wine, sugar, water.

Steps: 1. Wash the chicken and crack it, chop it into pieces, and cut the mushrooms and potatoes into cubes;

2. Heat the oil in the pan, add green onions, ginger, garlic, star anise, Sichuan pepper, and dried chili peppers to stir until fragrant;

3. Put in the chicken pieces, and add cooking wine, soy sauce, sugar, and salt to taste;

4. After stir-frying until fragrant, add the mushroom cubes and stir-fry;

5. Pour in the water that has not been covered by the chicken pieces, add the potatoes, bring to a boil over high heat, change to medium heat and simmer;

6. Place the pancakes around the pot in turn, and soak half of the pancakes in the soup;

7. Cover the pot and simmer over medium-low heat for another 10 minutes, and the cake is cooked.