Raw materials: 2 sand chickens (weighing about 500g), 20g of Flos Magnoliae slices soaked in water, 20g of rapeseed and water-soaked mushrooms, cooked ham 15g, coriander stalks 10g, 50g of pepper water, 20g of mixed oil and soy sauce, 20g of cooking wine, 20g of sesame oil 10g, and 6544 of wet starch.

The practice of burning sand chicken

1. First remove the chicken feathers, take out the internal organs, wash, remove the head and claws, and chop into pieces 1.5 cm square; Sliced Flos Magnoliae, rape and ham; Cut mushrooms in half, coriander stalks into 2.5 cm long segments, and onions into chopped green onion; Ginger and garlic are minced.

2. Clean the wok, add blended oil, and when heated to 180℃, stir-fry the chicken pieces and pour out the oil.

3. Finally, put oil in the wok, add onion, ginger and garlic to saute until fragrant, add chicken pieces, add soy sauce, pepper water, cooking wine, magnolia slices, rape, mushrooms, ham, monosodium glutamate and fresh soup, skim the floating foam after the soup is boiled, stew for 4-5 minutes with low fire, thicken the water starch and cook in balsamic vinegar.