Chinese Food
Taro chicken
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It's a delicious, spicy, soft and fragrant dish. It tastes great. The consistency of taro seedling makes the taste of the whole dish soar.. -
Cooking ingredients
Cooking Steps
Step1:Stir fry Pixian Douban sauce, rattan pepper, ginger slices, Douchi, Xiangye and star anise. Stir fried.
Step2:Dice the little rooster. Put it in the pot. Turn the heat on. Stir fry.
Step3:Add cooking wine. Stir fry until the chicken changes color.
Step4:Add in soy sauce, soy sauce, oyster sauce, vinegar and sugar. Stir fry.
Step5:Until it's evenly colored.
Step6:A whole piece of green onion. It's white and split.
Step7:Beat into onion joint and add to the pot. Add plenty of boiling water. Boil in high heat, turn to low heat. Cover and simmer.
Step8:Taro seedlings are peeled and cut into small pieces.
Step9:Join the pot.
Step10:Stir well and continue to simmer. Taro seedlings are soft and rotten. Add salt to taste the sauce, and then you can leave the pot.
Step11:It's cold. I use a casserole to serve it. Heat in casserole. Add in taro chicken and sprinkle with onion and sesame.
Step12:Chicken is tender.
Step13:Taro seedlings are soft.
Step14:Would you like chopsticks?
Cooking tips:Stir fried Pixian bean paste must be a small fire, or it will paste. Add taro seedlings and turn them often. Otherwise, it will paste the pot. Vinegar can not only accelerate the chicken soft rot, but also increase the flavor. Salt added last. There are skills in making delicious dishes.
