Here, Huaer will share this traditional home-cooked dish with you, such as cooking, pasting cookies, stewing Sanhuang chicken, and the arrival of spring in the season ~ ~ ~ Diguo chicken food is prepared in advance: one Sanhuang chicken.
One bell pepper, one potato, one onion, ginger slices, garlic cloves, star anise, pepper, galangal, a small amount of vegetable oil, rice wine, soy sauce, soy sauce, sugar, salt, 300g wheat flour with sweet noodle sauce, and clear water.
Step 1: Add a proper amount of water to 300 grams of white flour, knead it into dough, cover it with a fresh-keeping bag and wake it for 20min minutes, so that the dough will become softer and smoother. Using the specific method of dough proofing, a Sanhuang chicken was cleaned and cut into pieces.
Boil the water in the pot, pour in the black pepper chicken pieces and soak for 3 minutes to remove blood foam. Blanch the chicken pieces with black pepper and set aside. Peel and slice potatoes. Pepper is seeded and cut into strips. Then change a small amount of soy sauce, 2 tablespoons of soy sauce, 1 spoonful of sugar and a small amount of salt to make a sauce and mix well.
The second step is to prepare ginger slices and garlic cloves. Garlic doesn't need to be cut, just the whole clove, and then prepare a small amount of pepper, star anise and galangal in advance. Knead the dough into strips, cut it into small steamed bread skins evenly, then knead it into small dough and soak it in clear water. Then it sticks to the edge of the wok in the later stage, so the bottom edge is not easy to paste and tastes delicious.
Stir-fry onion, ginger, garlic slices and spices in a boiling pot, then add black pepper chicken and a tablespoon of rice wine. After pouring in the sauce, add two spoonfuls of sweet noodle sauce. It should be noted here that a little salt can be added to the sauce at the beginning, and it is not necessary to add it in the later stew, because the sweet noodle sauce is also salty.
The third step is to put in warm water that has not been eaten and stew for five minutes. Then add potato chips and stew for another seven or eight minutes. At this time, about half of the juice has been collected, and the cake can be put in. The dough that absorbs enough water has good plasticity and is easily stretched into an oval shape.
Stick the cake on the edge of the wok, cover the pot and stew for ten minutes. After the cake is put in, you need to check the situation anytime and anywhere. When stewing for five minutes, add the sweet pepper segments, stir-fry evenly, and don't collect the juice too dry to avoid pasting the bottom. When taking out the pot, spread the cake around the edge of the dish, pour the stewed chicken pieces in the middle, and move the wooden chopsticks ~ ~ ~