Xinjiang Saute Spicy Chicken

Xinjiang saute spicy chicken, as its name implies, has a big personality, and I always feel that its characteristics are a bit rough and bold. In view of the shortcomings of attracting big fish and big meat and fearing bones, I did not hesitate to switch to materials, replacing chicken pieces with a chicken leg with three knives on one leg and removing the middle bones, so I ate my head and ate my tail. In fact, I still like the bottom best, with chewiness and tenacity, and leadership, so I gave him the middle one, although

Ingredients: chicken legs, long potatoes, big onions, big peppers, small red peppers, Budweiser beer 12oz, soy sauce with bacon, refined bacon and pickled peppers.

Practice steps:

Step 1: cut each chicken leg into three sections, put it in a big bowl, then loosen 1 tablespoon, 1/2 teaspoons of refined salt, 1/2 teaspoons of fine sugar and 1 teaspoon of corn starch, and then add 1 tablespoon of vegetable oil and 650.

Step two, peeling potatoes and cutting them into hob blocks, and cutting peppers into triangular blocks;

Step 3, cut the onion into small pieces, take 3 small pieces and shred them, and then put them into a wok for later use;

Step four, fry potato chips in a small pot, and the fire turns to medium fire. When a piece of potato is bubbling, you can slowly put the potato into the pot and stir fry it with a spoon or chopsticks while frying, so that it can be fried evenly;

Step 5, fry until it is light yellow, and the corners of the potato chips are a little dark. It is difficult to keep the shape of fried potatoes in the frying process, so that they will not turn into sand paste in the end;

Step 6: Children's shoes that like to blanch chicken pieces can blanch, but I feel wet and white after blanching, so I try to fry the chicken legs until golden brown. If you can't finish frying in one pot, you can fry two pots and put them away for later use.

Step 7, shred the ginger, chop the garlic into pieces, and then put the shredded onion together;

Step 8, put the pot on the stove, turn on a small fire, put the oil into the pot while it is hot, and then add the shredded onion, shredded ginger, minced garlic, pepper segments, sweet noodle sauce, chopped onion and pepper powder;

Step 9, stir constantly with a spoon to stir up the materials in the pot;

Step 10: Pour in the fried chicken pieces, stir-fry for a while, and pour in 1 can of beer. In order to make the chicken tasty, you can put 1 tablespoon, 1 tablespoon of refined salt, 1 tablespoon of sugar, 1 teaspoon of pepper and stir for a few times. The soup was definitely not salty enough at that time.

Step 1 1: Open the lid, pour in the potatoes and simmer. Turn the chicken and potatoes from time to time to make the potato pieces absorb juice evenly;

Step 12: stew until the juice is almost original 1/4, and taste. If it is not salty enough, you can add a little soy sauce or refined salt. I feel the salinity is just right.

Step 13: Pour in onion and pepper and stir-fry until the onion and pepper are cut off.

Tips:

First, in order to stew the potatoes until they are not too mushy or too sandy, fry the potatoes until a film is formed on the surface of the potatoes, which is a little tough and can keep the shape; Second, those who like to blanch chicken pieces can also blanch, or fry chicken pieces to shape, or color chicken pieces to make them feel more fragrant; Third, some children's shoes use bean paste, and if they are afraid of spicy food at home, they use sweet noodle sauce, which not only makes the taste stronger, the color deeper, but also looks very appetizing; Fourth, after pouring the beer into the pot, you must change the fire to a small fire and let the chicken soak in the beer for a period of time. When the fire is too big, the beer dries, and then the potatoes drain. It is recommended to cook with beer after adding beer, without adding water. Therefore, it is important to master the temperature; Be sure to leave some juice at last, so that the whole dish will feel moist.