Ingredients
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500 grams of chicken legs
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400g of low-gluten flour
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200g potatoes.
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50 grams of carrots
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50 grams of green pepper
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50 grams of red pepper
ingredients
scallion
1 segment
ginger
1 small piece
garlic
3 petals
Sichuan pepper
20 capsules
Amomum tsao-ko
1 piece
dry red pepper
1
white sugar
1/2 teaspoons
salt
1/2 teaspoons
eight angles
1 piece
soy
1/2 tablespoons
vegetable oil
1.5 tbsp
myrcia
3 tablets
cooking wine
1 tablespoon
The practice of saute spicy chicken
1.
Prepare the ingredients, wash the chicken legs and cut them into pieces.
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2.
Prepare the auxiliary materials used, peel potatoes and carrots and cut them into pieces.
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3.
Wash the green pepper and cut it into pieces. Blanch the chicken pieces and drain the water.
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4.
Pour a small amount of oil into the pot, add the blanched chicken pieces and stir-fry until slightly yellow. Add onion, ginger, garlic, pepper, tsaoko, dried pepper and fragrant leaves and continue to stir-fry.
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5.
Cook cooking wine, add soy sauce, sugar and salt, stir well, add hot water, bring to a boil, and add enough water at a time, leaving the soup mixed with noodles.
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6.
Add potatoes and carrot pieces, bring to a boil, and simmer the potatoes until they are cooked.
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7.
Add green pepper, and collect the soup slightly.
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8.
Add a little salt to the flour, add water to form a smooth dough, divide it into ingredients, spread vegetable oil and cover it with plastic wrap, and wake up for more than 30 minutes.
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9.
Add water to the boiling pot, bring it to a boil, pull the awakened dough into noodles, and cook it in the pot; Spread the cooked noodles on the bottom of the big plate, and pour the cooked large plate chicken on it.
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Saute spicy chicken finished product map
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knack for cooking
The amount of water should be larger, and enough water should be added at one time, leaving the soup mixed with noodles.