Today, I cooked a very delicious spicy chicken. In fact, some local restaurants cook big pink chicken and add some side dishes, such as wide noodles or thousands of pieces. This time, it is a wide pink version, which can also be said to be an adaptation of the big pink chicken. It's really delicious. It makes your mouth water through the screen. Manufacturing steps: 1. Slice the whole chicken, because you need to put some hot pot side dishes, so my suggestion is to cut it into small pieces slightly smaller than the big chicken, and cut the chicken wings and legs directly, which will be relatively easy to cut. 2. Cut the potatoes into pieces, and the pieces should not be too small; Pepper cutting hob block; Cut tomatoes into pieces; Everyone is free to cut onions and garlic. 3. First, treat the chicken nuggets with black pepper, blanch the chicken breast in a pot with cold water, boil it, and take it out for control. And put the chicken pieces with black pepper in tap water and wash them continuously until they are clean, so that the chicken skin will be crisp when eating.

4. Take out the pan and burn the oil. Add 10g old rock sugar and stir-fry until the color is brown. Then add the black pepper chicken pieces and stir-fry continuously above all colors. 5. Add onion, ginger, garlic, pepper, star anise, cinnamon, galangal and Xinjiang pepper and stir well. 6. Add a spoonful of Pixian bean paste. For a better taste, I also put some oil peppers made from Xinjiang Chaotian pepper, then poured 5g soy sauce, 10g soy sauce, and stir-fried until fragrant. 7. Add the tomato pieces, stir-fry them until they are pulpy, pour cold water or beer, preferably beer, then add some salt, cover them, and stew on medium heat 10 minute. 8. Then you can add potatoes, flatten them evenly, cover them, and simmer for 15 minutes.

9. Add the broad flour and cook for 5~ 10 minutes. (Guangfen, remember to soak it in advance! ) 10. Then add pepper and garlic and stir fry. Look at this big plate. It's very thick. It looks solid and energetic. I love this feeling so much. Wide powder is very elastic and delicious. Needless to say, this chicken breast must be delicious. When cooking, you must use medium heat, which is easier to taste. In fact, not only can you widen the powder, but the tofu skin is also very good. But try not to add carrots, after all, carrots on large pieces of chicken will be a bit strange.