In addition to barbecue, pilaf and all kinds of high-quality fruits and vegetables, stir-fried chicken in Xinjiang is another delicious food that has to be mentioned. This kind of food was gradually spread from Shawan area in Xinjiang in the 1990s, with a short history, but with its bright colors, spicy chicken and soft sweet potato, the whole dish is spicy, fragrant, coarse and fine, and has a strong taste, which quickly swept the country.

Today, I received a message from my old college friend: "I suddenly remembered the big chicken at the school gate." Especially the soup with chicken flavor and spice flavor after potatoes are melted. "Many people should have a similar taste. Occasionally, I defected from the canteen several times and happened to meet delicious food, so I always recited the taste at that time after graduation. Now there is a large-scale chicken shop near my home. His saute spicy chicken is ruddy and attractive, with a unique flavor. When he got acquainted with the boss, he taught me some skills of making saute spicy chicken and added some seasonings such as beer, bean paste and garlic. The saute spicy chicken made by this method is very delicious after going home, and I dare not enjoy the food alone. Now I'll show you how to make it. Welcome to the cooking collection.

Xinjiang saute spicy chicken preparation ingredients: a native chicken, a potato, two green peppers, a bottle of beer, an onion, a whole garlic, an appropriate amount of sugar, an appropriate amount of Pixian bean paste, an appropriate amount of onion ginger, dried peppers, star anise, pepper, fragrant leaves and cinnamon.

Cooking steps:

1. This cooking process is very detailed. After reading it, you will make a big plate of chicken. Suggest collection. First of all, we must deal with the ingredients. When buying chicken, please ask someone to cut it into large pieces for us, which will save a lot of things. Wash the chicken pieces with clear water for later use, peel the potatoes, cut them into hob pieces and put them into cold water for later use, slice the hob pieces of onion, ginger, garlic, onion and green pepper, and then prepare all kinds of ingredients and seasonings, because large pieces of chicken need a lot of seasonings, so that there will be no such low-level mistakes as forgetting to put some ingredients in the cooking process.

2. After the chicken nuggets are cleaned, boil the water in the expanded pot on the fire, and add pepper, cooking wine and ginger slices. After the water is boiled, put the chicken pieces into the boiling water. Not too long. If the chicken pieces change color, they can be taken out and washed with cold water. This step can remove the bloody smell of chicken.

3. Raw potatoes can't be directly fried in a large plate of chicken, which will be unfamiliar. You can steam or boil potatoes until they are half cooked. I take the cooking method, and put the cut potatoes directly into the pot. Boil for about 3 minutes, then take it out for use. Of course, you can also use the traditional method of frying potatoes, but I especially like the soup mixed with potato stew and chicken soup, so I still didn't oil it.

4. We started to stir-fry chicken pieces. We found a bigger wok with more oil, sugar and sugar. Don't be afraid of sweetness (I put less sugar in this step). After the sugar is fried, it is basically not sweet. Let's start to stir-fry the sugar color, so we don't have to wait for the oil pan to get hot before adding the sugar. When the soup turns red and bubbles, put the blanched chicken into the wok and stir fry quickly. After the chicken is tightened, add garlic, and you can put more. Continue to stir-fry onion, ginger, dried pepper, star anise, pepper (or pepper), fragrant leaves and cinnamon for a while.

5. Join our important flavored beer this time, add a whole bottle of 500ml, add a little light soy sauce, pour in potatoes, cover and start stewing chicken over medium heat for about 30 minutes. By this time, the chicken is cooked and the potatoes are stewed. Add green pepper, onion, and salt, stir-fry over high fire to get juice, and serve. If you think the soup is not sticky enough (because some potatoes are not easy to stew), you can add a little water starch to thicken it slightly.

The market said: the saute spicy chicken cooked at home still feels a bit boring. It should be that there is a little less sugar when the sugar is fried, and the color is still not rosy enough. The most important thing is to have the heroic spirit of a large plate of chicken. After eating the local saute spicy chicken in Xinjiang, pour the cooked chicken on a huge and flashy white porcelain plate, with soup on the Lamian Noodles at the bottom or in the bag. It's unforgettable. One bite of beer, two bites.