Pot dishes originated in Hongze Lake area at the junction of northern Jiangsu and southern Shandong. Fishermen who used to work and rest on Hongze Lake often took a small earthen stove, sat on the stove with an iron pot, lit a fire with a few pieces of dry wood below, and cooked a pot of dishes with cakes on the side, so this cooking method of combining food with food was obtained. The vegetable pot has less vegetable soup, fresh and mellow, fragrant cakes and coriander, and has the characteristics of softness and dryness. Nowadays, some chefs have improved the traditional cooking methods of local dishes, thus introducing local dishes such as local chicken, local fish, local beef, local three delicacies and local tofu. Ingredients: Sanhuang chicken 600g flour 300g corn flour 80g eggs 2 ginger slices 15g garlic 25g green pepper 2, star anise, pepper, refined salt, cooking wine, soy sauce, fresh spicy powder, chicken essence, monosodium glutamate and broth 250g refined oil. Methods: 1. Wash Sanhuang chicken and cut into pieces for later use. 2. Put the flour and corn flour into a bowl, knock in the eggs, add a little refined salt and monosodium glutamate, and then add a proper amount of water to knead into a dough with moderate hardness. Then the dough is made into 25g of agent (about 16 pills), and the dough is agglomerated, slightly soaked in clear water, and made into pancakes, which are attached to the side of the pot and baked slowly. 3. Heat oil in another pot, saute ginger slices, garlic, star anise and pepper, pour in chicken pieces, cook cooking wine, stir-fry until the water is dry, add stock, cover and stew until the chicken pieces are cooked, add green pepper, add salt, monosodium glutamate, chicken essence, fresh fragrant powder and fresh soy sauce, and add later.