Chicken clears clean only partly behead piece, again dip scour off removes hematic water, fish out drop does water;
Taro flay cuts hob piece, is scour off crossing water amylaceous? ? , turn on the water again li of bubble move reserve;

Heat having pot is oily (but many) , issue Jiang Pian to break up first fry twice;
Issue gallinaceous piece again, fry extremely gallinaceous piece water is dry, give oil somewhat yellow;
The shovel gives gallinaceous piece to reserve;

After the shovel gives gallinaceous piece, the more than oil inside boiler issues a thick broad-bean sauce of county of Pi of one big spoon, Chinese prickly ash; Break up fry even, fry a red oil, hemp sweet;

Issue parched chicken again piece, break up fry even; The taro that the bubble in water of the 1st pace wears fish out piece enter boiler, gallinaceous piece taro breaks up together fry even;

Add hot water? ? It is hot water certainly, the water that not is about to cross gallinaceous piece probably is measured (according to chicken old tender adjust water to measure) , flavor right now mix colors: Put often smoke, unripe smoke, candy, red dry any of several hot spice plants, salt is lost lose or do not add (often smoke, unripe smoke, especially thick broad-bean sauce provides salinity) ;
Boil, build turn small fire stew boils 20 minutes or so, boiler breaks up among; The method with the stew bad and accurate, best time that boil tastes crisp glutinous of fleshy sodden taro can give boiler, obligate some soup juice does not receive juice too over- ;
? ? Basis of the size of gallinaceous piece, taro piece and chicken old tender, taro whether powdery glutinous breed adjusts stew to cook time;

Scatter caraway, green Chinese prickly ash (but oversight does not scatter) , eat, taro compares gallinaceous piece even delicious