the practice of plate chicken, the home-cooked practice of plate chicken

the practice of plate chicken, what are the home-cooked practices of plate chicken? In the early days of liberation, a Sichuan cooking master, Master Zhang, came to Shawan County in Xinjiang to escape the war. He chose to open a small restaurant next to National Highway 312, selling fried noodles and mixing noodles for a living, and his business was good and bad. One day in the early 198s, a coach driver came to his shop for dinner and casually said to Master Zhang,' Fried noodles, mixed noodles are too dry, please fry me a spicy chicken, put more soup, and pull some noodles for me to mix together'. This sentence reminded Master Zhang, so it spread widely, and this dish became a nationwide famous saute spicy chicken. 1

chop the chicken into pieces, cut the potatoes, cut the onions, slice the green onions, chop the ginger and garlic, soak them in water, blanch the chicken for 2 minutes, take out, pour a proper amount of oil into the pot, add sugar, and stir-fry the chicken slowly until it becomes discolored. Add onion, pour ginger and garlic water, dried peppers, pepper powder, soy sauce, and beer.

Home cooking of saute spicy chicken

Ingredients:

5g of chicken, 5g of beer, 1g of potato, half of onion, 1 red pepper, 1 green pepper, half of green onion, 5 dried peppers, 4 cloves of garlic, 1 piece of ginger, 1 spoon of soy sauce, 1 spoon of soy sauce and 2g of sugar

Saute spicy chicken.

2. Slice scallion with oblique knife, chop ginger and garlic, and soak in a little water.

3. put some water in the pot to boil, add chicken, blanch for 2 minutes, and take it out.

4. Pour an appropriate amount of oil into the pot, add 2g of white sugar and stir-fry slowly until the white sugar melts and discolors.

5. pour in the chicken and stir-fry until the color is the highest, and add the green onion and stir-fry until it is fragrant.

6. Then pour in ginger and garlic water, dried peppers, pepper powder, soy sauce, soy sauce, beer and water, and leave the chicken pieces untouched.

7. Bring to a boil with high fire, add 2g of pepper, 7g of thirteen spices and 1tsp of salt, stir well and simmer for 3min.

8. Add potato pieces, continue to stew for 1 minutes, add green pepper, onion and chicken essence, stir-fry evenly, and then take out.

Tip:

To make large-scale chicken, it is best to choose free-range native chicken. The meat of native chicken is firm, and the more chewy it is, the more fragrant it is. Sanhuang chicken is also very good.

it's very important to stir-fry the sugar color. You must stir-fry it slowly, and don't worry. The practice of dish chicken 2

The home-cooked practice of dish chicken 2

Materials

One Sanhuang chicken, two potatoes, one carrot, two green peppers, two red peppers, several onions, ginger and garlic, one handful of pepper, 1 dried red peppers, two star anises, two small pieces of cinnamon, salt and cooking wine

Practice

1. Cut potatoes, carrots and green peppers into pieces, and prepare all kinds of ingredients

2. Heat the pot and add oil, and fry the potato pieces for seven minutes and take them out. Leave the oil in the pot

3. Heat the oil in the pot, fry the pepper thoroughly and take it out, leaving the oil with hemp smell in the pot

4. Add the onion, ginger and garlic, stir-fry the red dried pepper for a few minutes, add the soy sauce and water (water must be enough at a time)

5. Add sugar, salt and cooking wine

. (It depends on the degree of tenderness of the chicken.)

7. Add the carrot pieces and continue for 5 minutes

8. Add the potatoes and continue to cook them on low heat until they are cooked. Don't stir fry too often in the middle, because then the potatoes will be broken

9. Add the green and red pepper pieces. Stir-fry until the green and red peppers are red, and you can go out.