1. Cut the green pepper into sections, chop the millet and chop the chicken into pieces.
2. Add salt and appropriate amount of water to the flour, knead it into a dough, cover it with plastic wrap and let it rest for 10 minutes.
3. Then roll the dough into a ball and soak it in water for 10 minutes.
4. Heat the pan, add the onion segments, ginger slices, garlic, star anise and cinnamon and stir-fry until fragrant, then add the chicken pieces and stir-fry until they change color, add the cooking wine. , light soy sauce, dark soy sauce, oyster sauce, rock sugar and salt, pour boiling water to cover the ingredients, cover and simmer for 30 minutes, add chestnuts and stir-fry evenly.
5. Take out the small ball of dough and flatten it, shape it into an oval cakee, stick it on the edge of the pot, stick it in a circle, cover the pot and continue to simmer for 10 minutes.
6. Finally, sprinkle with red and green peppers and serve.
1. Minced chicken is a famous Han dish originating from southern Shandong, northern Jiangsu, northern Anhui and other places. It originates from the Weishan Lake region at the junction of Shandong, Jiangsu and Anhui. Minced chicken Ingredients: 3 cloves of garlic, 1 piece of ginger, 1 section of green onion, 3 small red peppers, 1 green pepper, 1 red pepper, 1 chicken, 1 star anise, 2 bowls of flour. Ground chicken has less soupiness and a fresh, moist taste. Cakes taste like vegetables and vegetables smell like cakes. It has the characteristics of sweetness and dryness.
2. Development History
1. Origin 1: Xuzhou ground pot cuisine has a long history, originating from the Weishan Lake area at the junction of nord of Jiangsu and southern Shandong. In the past, fishermen who worked and rested on Weishan Lake often ate ground pot rice. Indeed, conditions on board are limited and cooking is often not very practical. The fishermen took a small clay stove, put an iron pot on it, put a few pieces of dry wood underneath to make a fire, then cooked a pot of vegetables according to family methods and also covered it with noodles, creating this kind of meal in one. Cooking method - ground pot dish.
2. Origin 2: “Zhongzhou Mingdian” Documents: Hou Fangyu (1618-1654), a Qing writer named Chaozong, was born in Shangqiu. Born into an aristocratic family, his grandfather Hou held the position of Pu Guan, Taichang Qing, his father Hou Xun was secretary of the Ministry of Internal Affairs, and his uncle Hou Ke was a wine offering official. The “Complete Works of Zhuang Huitang” by Hou Fangyu still exist. On the day of Hou Fangyu's imperial high school exam, the whole family celebrated happily. Local officials, gentlemen and scholars came to congratulate him, but the leader did not return home at that time. This important task fell to Hou Fengshan, a temporary employee. He didn't sleep well all night and the problem became which dish to use as a side dish. Hou Fengshan suddenly remembered the "chopped chicken" his mother prepared during the vacation, swallowed his saliva and made up his mind. That day, the “chopped chicken” had just been served. The whole house was full of delicious aromas, and the meat in the pot was red in color, which made people's appetites increase. Dignitaries and scholars rushed to taste him first and praised him. it's full of praise. The officials wanted to reward the cook with money and the scholars wrote poemsand words, but no one knew the name of the dish and could only ask Hou Xun. Hou Shangshu thought: If the official is a top-grade chicken, it is considered a masterpiece, and if the chicken is of this level, it is also a top-grade chicken. So he smiled and said: This is the special dish of. my Hou family - premium chicken.
Minced chicken is a famous Han dish in Shandong, Jiangsu, Anhui provinces and other places. It originates from the Weishan Lake region at the junction of northern Jiangsu and southern Shandong.
Ground chicken has less soupiness and a fresh, moist taste. Cakes taste like vegetables and vegetables smell like cakes. It has the characteristics of sweetness and dryness. The main ingredients used are garlic, ginger, onions, small red peppers, green peppers, red peppers, chicken, star anisewheat, flour, oil, sweet noodle sauce, salt, etc.
Historical Origins
Origin 1: Xuzhou ground pot cuisine has a long history, originating in northern Jiangsu and Shandong Weishan Lake area at the southern junction. In the past, fishermen who worked and rested on Weishan Lake often ate ground pot rice. Indeed, conditions on board are limited and cooking is often not very practical. The fishermen took a small clay stove, put an iron pot on it, put a few pieces of dry wood underneath to make a fire, then cooked a pot of vegetables according to family methods and also covered it with noodles, creating this kind of meal in one. Cooking method?
Origin 2: "Zhongzhou Mingdian" Documents: Hou Fangyu (1618-1654), a Qing writer with the courtesy name Chaozong, was born in Shangqiu. Born into a familyaristocratic, his grandfather Hou held the position of Pu Guan, Taichang Qing, his father Hou Xun was secretary of the Ministry of Internal Affairs and his uncle Hou Ke was a wine offering official. Hou Fangyu’s “Complete Works of Zhuang Huitang” still exists. On the day of Hou Fangyu's imperial high school exam, the whole family celebrated happily. Local officials, gentlemen and scholars came to congratulate him, but the leader did not return home at that time. This important task fell to temporary employee Hou Fengshan. He didn't sleep well all night and the problem became which dish to use as the finale. Hou Fengshan suddenly remembered the minced chicken his mother prepared during the vacation, swallowed his saliva and made up his mind. That day, the ground chicken had just been served. The whole house was filled with a pleasant aroma. The meat in the pot was red in color, which increased the appand dignitaries and scholars rushed to taste it first and were full. of praise. The officials wanted to reward the cook with money and the literati wrote poems and lyrics, but no one knew the name of the dish and could only ask Hou Xun. Hou Shangshu thought: If the official is a first grade, it is considered a masterpiece, and if the chicken is of this level, it is also a first grade. So he smiled and said: This is my Hou family's special dish. ? Premium quality chicken.