Cooking Steps

1. 

   Step1:1. Chicken chop, with scallion and ginger slices, ready to blanc

2. 

   Step2:2. Put it into a cold water pot. Pour in cooking wine. Boil over high heat. Skim off the froth. Then boil over high heat for three minutes. Remove. Set asid

3. 

   Step3:3. Cut taro into chicken pieces. Put it into another pot. Steam it for about half an hour. This will save the time of cooking at noon. It's fast.

4. 

   Step4:4. Put a tablespoon of oil in the pot. Heat it to 60% heat. Add the chicken with blanched water. Stir fry until fragrant.

5. 

   Step5:5. The second half of the spoon is old soy sauce. A spoon of cooking wine is drenched along the edge of the pot. It helps to reduce the fishy smell of chicken. Stir fry until fragrant and colored.

6. 

   Step6:6. The remaining oil in the pot. Add the small ingredients. Stir fry quickly. Add the bean paste. The bottom of the butter pot. Stir quickly. About one minute before and after the whole stir fry.

7. 

   Step7:7. Pour four small bowls of water into the pot.

8. 

   Step8:8. Add sugar in the pot. Season with chicken essence. Boil for 10 minutes

9. 

   Step9:9. Take out the granulated sla

10. 

    Step10:10. Add chicken. Simmer for half an hou

11. 

    Step11:11. Add steamed taro and cook for another ten minutes. Add garlic sprout

12. 

    Step12:12. Put the cilantro in the pan. The temperature will stimulate the fragrance of the cilantro. The house is full of fragrance.