Remove the head and claws of broilers, and wash and cut potatoes and green peppers respectively; Cut the tomatoes and mash them. Put the chicken in a cold water pot, blanch the onion and ginger slices, and skim off the foam. In another pot, heat oil in medium heat, add sugar and stir fry, add chicken pieces and stir fry for a while, then add garlic, ginger slices, dried pepper, cinnamon, star anise, pepper and fennel in turn, and pour tomato sauce. Stir-fry the chicken until it changes color, add the onion, fragrant leaves and a little salt, continue to stir-fry, add beer flush with the ingredients, add a little soy sauce, and cook for 10- 15 minutes on medium heat. Pour in potato pieces and stew for 10 minutes. Finally, add green pepper and fry for 3 minutes. Get the pot out! 200g of medium gluten flour, 4 tablespoons of cooking oil, 8 tablespoons of water and a pinch of salt, mix well, knead into dough, cover with plastic wrap and wake for 20 minutes. Sprinkle a little flour on the table and knead it on the dough until it is moderate and smooth. After flattening, cut it into strips about 1.5 cm wide with a knife, and then roll it flat with a rolling pin. Boil water in the pot, pull the noodles into strips by hand, cook until they float, pour in a little cold water, then boil, take them out and put them into a large plate of chicken. Done! On February 6th, 65438, the pictures and steps were updated: this time, two pieces of chicken breast were taken from the broiler, and the rest were chopped into small pieces. Potato stew has softened the chicken almost, but be careful that potatoes scrape easily.

Making saute spicy chicken and Xinjiang aunt for the first time. She cooks delicious food! Not the spicy taste of watercress. It's simple. The aroma of pointed peppers and the spicy taste of dried peppers are particularly enjoyable.

Look, she cooked it again and found that simple seasoning can make such a delicious saute spicy chicken.

Compared with other recipes, her recipe is bean paste/Pixian bean paste/ketchup. Simple sugar, pepper, cooking wine, dried pepper, pepper and garlic are delicious. (╯ ▽ ╰) Oh, it would be even more fragrant if the cooking wine was replaced with sorghum wine such as white wine.

Chicken can be Chai Chicken, Sanhuang Chicken or pure drumstick. Chicken legs are delicious, but they need to be drained. Chai chicken is delicious, but it takes more effort to eat meat. Remember to heat the water when the water is not enough until it is half cooked! !

(It takes about 1 hour to use Chai Ji water for the following recipes. )

Don't ask me why I use so much polysaccharide. Look at the color of the menu! But there is no soy sauce at all! As long as the sugar is fried in place, it will not be sweet and the color will be brighter. Of course, you can use rock candy (my rock candy is too big, so you can heat it in the microwave for dozens of seconds, which will easily break your attention)

The process of frying sugar color: after the oil is hot, fry the sugar on a small fire until it melts. Watch the sugar gradually deepen, producing small bubbles and big bubbles. Then the bubbles become smaller and disappear. Put the chicken now! ! After a long time, it will be too bitter. I'd rather owe something than overdo it.