Taro roast Chiken(yu er shao ji )

Taro roast Chiken

Introduction:

Production steps:

Step 1: cut chicken and taro into pieces, divide garlic into two parts, slice ginger and stir green onion

Step 2: heat the oil in the pan to 5 layers, pour in the bean paste, stir fry quickly, add ginger, garlic, star anise, Shannai, dried pepper and Zanthoxylum, stir fry until fragrant, then pour in chicken

Step 3: after the surface is fried, add a little soy sauce and color, then add salt and sugar, stir fry and add water to cover the chicken

Step 4: then pour in the taro, bring to a boil over high heat, turn to low heat and slowly cook until the taro is soft and Sandy. Collect the juice over high heat, sprinkle with monosodium glutamate and scallions

Materials required:

Chicken: right amount

Taro: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Dry pepper: right amount

Zanthoxylum bungeanum: right amount

Bean paste: right amount

Soy sauce: right amount

Star anise: a little

Shannai: a little

Salt: right amount

MSG: right amount

Sugar: right amount

Edible oil: right amount

Note: experience: put taro into boiling water and cook for 3 minutes, the skin will become very good, even can be brushed off by hand

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: Original

Chinese PinYin : Yu Er Shao Ji