According to everyone's affordability, prepare some dried peppers and peppers (I am from Sichuan stomach, so I put a lot of peppers and peppers, just look at the step chart, and friends who can't eat spicy food just need to halve the weight on my chart), and 1-2 green peppers (both sweet peppers and peppers can be used, mainly in a variety of colors, and don't expect to increase the spicy degree by it).
2, onion, ginger, garlic cut into half a small bowl, two spoonfuls of bean paste, two spoonfuls of soy sauce (soy sauce, braised soy sauce will do, even soy sauce will do), the right amount of water, a spoonful of sugar, if possible, you can prepare one to a half packs of special spicy chicken.
3. The special spices I brought from home.
The main contents are pepper, star anise, tsaoko, clove, dried ginger, dried tangerine peel, cinnamon, pepper, pepper, kaempferia kaempferia, galangal, cardamom, hawthorn, fennel and angelica dahurica.
Production steps:
1, cut the onion into small pieces, slice the garlic, and mince the ginger, and then prepare the dough. With high gluten flour and flour, I made purple-green juice with mung bean and purple sweet potato, which was used to mix a piece of purple-green flour. Cover the rubbed surface with Puckilo and wake up to one side.
There is more oil in the pot than usual for cooking. When the oil is hot, pour in the pepper. Stir-fry the peppers slowly with low heat until the fragrance of the peppers escapes. When the color turns dark brown, take out the pepper.
3. Heat the pepper oil in the pot to 80% heat, pour in the washed and drained chicken pieces, stir fry quickly, and then pour in the onion, Jiang Mo and garlic slices.
4. Stir-fry for more than half a minute, then add the dried Chili peel and continue to stir fry together.
5. Stir fry for more than 2 minutes, then pour in soy sauce, sugar and Pixian watercress and stir fry evenly.
6. Pour in the same amount of water as the chicken. If it is a chicken, the water can be a little more. Bring the fire to a boil, skim off the foam and turn it down.
7. Stew the special seasoning bag for saute spicy chicken in the soup. Cover it and wait for a small fire.
8. If it is a local chicken, put the potatoes in half an hour. If it is Sanhuang chicken, diced potatoes can be added in 20 minutes. Cut potatoes between stews. It is best to cut it now and put it into water in advance to prevent oxidation and discoloration. After adding potatoes, you can boil them on high heat and then turn to low heat.
9. According to the taste of potatoes, you can cook in 10 minutes at the earliest, and 20 minutes later is almost the same. This gap is used as a belt surface, and the surface is rolled into a thin sheet, which is strip-shaped, flattened and elongated. Boiling water is boiled in the pot in advance, and Lamian Noodles pours it in and out. My noodles have not been fully kneaded in advance, so I'd better pull out a thin and wide band. Remove the cooked noodles with cold water for later use.
10. Cut the green pepper, put it in before taking it out of the pot, stir-fry the juice over high fire for one minute, then turn off the heat and put it on the plate.
1 1. Eat the chicken first, pour it into the belt and mix the soup.