1. Add 3g chicken to onion and 2g ginger slices. Marinate with cooking wine to remove the fishy smell.

2. Heat the oil in the pan, add garlic, dried pepper, pepper, remaining ginger slices and onion and stir fry until fragrant.

3. Add the bean paste and stir-fry the red oil slowly.

4. Pour in the chicken and stir fry, add soy sauce, soy sauce, sugar, chicken and color, and add potatoes and stir fry.

5, add boiling water, without chicken and potatoes, simmer the soup slowly with medium heat.

6. When the soup is almost collected, pour in the green and red peppers and stir fry, boil water in another pot, cook the noodles, remove them and mix them in the soup.

Extended data:

Xinjiang saute spicy chicken, also known as Shawan saute spicy chicken, is a famous dish in Xinjiang, which originated in the late 1980s. The main ingredients are chicken pieces and potato pieces, which are cooked with noodles. Bright-colored, tender and spicy chicken and soft, waxy and sweet sweet potato are the best on the table.

1992, Zhang, the owner of the large-scale chicken shop in Xinghua Village, Shawan, first registered the brand of "large-scale chicken", a famous local dish, and started his own brand road.

After more than 20 years of development and evolution, in Xinjiang, you can eat not only the classic "Yam Chicken" of saute spicy chicken, but also the luxurious version of saute spicy chicken, the upgraded version of "Mushroom Chicken, Pickled Pepper Chicken, Cowpea Chicken, Curly Chicken, Kelp Chicken, Fried Nan Chicken, Frozen Tofu Saute Chicken and Chicken with Chicken Blood Cake" and other delicious saute spicy chicken.

References:

Baidu encyclopedia-Xinjiang saute spicy chicken