1. Prepare the ingredients, wash all the ingredients, set aside, (half the Pixian Douban used for the Douban and half the homemade Doubanjiang)
2. I use a cast iron pan, (the same as a normal pan), a pile of lard in a dry pan, and a proper amount of peanut oil, boil the lard on a high fire,
3. 70% of the heat, add the chicken and stir fry until the moisture is dry,
4. Add all the condiments and stir fry
5. Add the right amount of salt, a small amount of soy sauce,
6. Stir-fry until full-bodied
7. Add appropriate amount of water, cover the pot, turn to a low heat and simmer for 20 minutes
8. Add the taro, cover the pot, cook for about ten minutes, until the taro is soft, add chicken essence, monosodium glutamate,
9. Put in coriander! It's on the table!
Tips:1⃣️Be sure to saute all the ingredients and mix them with water!
