Whenever you are hungry and panicked, it is normal for many people to order a plate of big chicken and post a few notes. (David Asher, Northern Execution Force, Hungry Force).

The Xinjiang dish is a classic dish that is a fusion of vegetables and always gives people a solid sense of satisfaction. In their free time, one or two good friends eat a lot of meat and drink a lot of wine, and they feel that their small life is very difficult. When you are really hungry, you can eat a portion yourself. It contains meat, food, owner, wealth, spicy, fragrant, thick and thin. It is an irreplaceable masterpiece.

The chef teaches you the official method of making Xinjiang large plate chicken. The recipe is often used in the canteen and you can learn to eat it at home at any time

Xinjiang large plate chicken]

Step one: clean the chicken Chuan

The chicken used to make large plates is usually an adult three-yellow chicken. When we buy slaughtered chickens, we must wash them again to remove the remaining chicken feathers, blood, and trachea. For authentic large-plate chicken, the chicken must be big. If your family makes it, chop it properly and soak it in clean water for about 20 minutes. Soaking in clean water is the simplest and most effective way to remove fishy odor. Blanching water is very effective in removing blood, but it easily boils away the chicken fat, so the dish is not fragrant enough.

The soaked chicken is very white and elastic. We wash it several times with running water. After it is clean enough, squeeze out the water and prepare it.

The second stage: prepare side dishes

Cut two potatoes evenly and soak them in clean water to prevent oxidation and blackening. One green pepper and one red pepper, cut into pieces respectively to add color to the dish. Cut two green onions into sections, cut the cabbage into roots, wash the sediment with clean water, and cut it into pieces.

Chop the ginger and put it into a bowl, add a few bay leaves, one star anise, one dried chili pepper and one chili powder.

Prepare an appropriate amount of risotto, and pull the risotto short and thick, which is very similar to belt noodles. Risotto is often used instead of belt noodles here in Henan.

The third stage: frying

Heat the pot, add vegetable oil to the pot, pour in the hot oil after sliding the pot, add more cold oil, when the oil temperature is about 50% hot, add ginger, Add pepper and other spices, add a little floral fragrance, the pepper skin will light up slightly and turn red, add the chicken pieces and stir-fry for 3 minutes to add moisture to the chicken pieces. When the chicken pieces spit out a lot of oil and you smell the meat, add a few grains of rock sugar, break up the rock sugar, and stir-fry until all the rock sugar melts. Add two spoons of bean paste, stir-fry the color of the bean paste and red oil to color the chicken pieces. If If the color is not red, sprinkle a little more and stir-fry the color evenly

The chef teaches you the formal method of Xinjiang chicken. The recipe is often used in canteens and you can learn to eat it at home. Then sprinkle 10 grams of cooking wine along the edge of the pot. Remove the fishy smell, continue to fry, and use alcohol to remove the fishy smell. At this time, the chicken has been fried until it is 7 mature. Put an appropriate amount of water in the pot, the water should not exceed the chicken pieces, and then start seasoning. Add 10 grams of light soy sauce, 4 grams of salt, and 3 grams of sugar, pour the potatoes into the pot and cook together. The potato soup is thicker and lighter, simmer over high heat for 10 minutes.

After 10 minutes, select the spices in the pot and turn the heat to reduce the juice. Add green onion segments and green and red peppers, season with appropriate amount of chicken essence, press the green and red peppers and green onions under the chicken pieces, cook over low heat for 1 minute, cook the green and red peppers until short-lived, and put them on a plate after the onions are fragrant. Eat inside.

The belt noodles are usually made when the chicken nuggets are almost finished. Pull the two ends of the patch with your hands to stretch it. Don’t stretch it too thin. It will be a bit thick when you chew it. Wait until the belt noodles are all floating. When it comes up and the white hard core disappears, heat the cabbage or spinach a little and it will come out of the pot. (David Asher, Northern ?

1. It is best to soak it in water instead of blanch it. Do not boil the chicken oil, otherwise the dish will not be fragrant enough.

2. It is best to fry the sugar in advance to improve the color. Observe the color.