Materials?
3 chicken legs
2 potatoes
About 50 grams of sugar
7.8 dried peppers
Octagonal 3.4
Fragrant leaves 2.3 tablets
Zanthoxylum bungeanum 10.
2 green peppers
2 tablespoons soy sauce
2 tablespoons cooking wine
Ginger 2.3 tablets
Garlic 2.3 cloves
Proper amount of salt
What is the practice of saute spicy chicken with Xinjiang characteristics (adding belt noodles)?
Wash the chicken legs and cut them into pieces for later use (Xinjiang saute spicy chicken doesn't need to be blanched, Xinjiang saute spicy chicken doesn't need to be blanched, Xinjiang saute spicy chicken doesn't need to be blanched). Say the important things three times! ! ! If you use frozen chicken legs, remember to thaw them in advance and change the water repeatedly for 3.4 times, so it is best to soak them in blood.
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Get the ingredients ready
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Boil the oil from the pot to boil the sugar color, and the coloring mainly depends on sugar, white sugar and rock sugar. When boiling the sugar color, you need a small fire, and when the caramel color bubbles, add the chicken pieces. Too early or too late is not good, too early will be sweet, too late will be paste. (Put about 10 tablets of rock sugar and 2 white porcelain spoons of white sugar, depending on the number of chicken. If there is less meat, it will be reduced, and more meat will be increased.)
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Stir-fry the chicken pieces and color them evenly. Add ginger, garlic, octagonal fragrant leaves, pepper and dried peppers and continue to stir-fry. Pour in 2 tablespoons of cooking wine and 2 tablespoons of light soy sauce and stir-fry for a while. Then add boiled water or beer that is no better than chicken.
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At this time, you can start peeling potatoes, peeling and cutting hob blocks to wash starch for later use. Chicken legs are chicken legs, which are very easy to stew. You can add potatoes in the medium fire for about 15 minutes, then chop them for 8 to 10 minutes, and stew them to your favorite taste. If you like a little powder, stew them for a while. When the soup is thick, you can add green peppers and onions.
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The delicious saute spicy chicken is ready. How about a close-up of the calf? It's a perfect match with a smooth and energetic belt noodle. If it's eaten with a belt noodle, you can leave more soup, and the soup can be eaten with rice with a stronger salty taste.
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The practice of attaching a belt surface. About 500 pieces of flour and about 250 ml of water, (the specific amount depends on the water absorption of flour) (if there is 2.3 people with less flour and water, reduce it as appropriate) 2.3 grams of salt will live into a smooth dough, and then wake up for about 30 minutes. Roll it into a circle with a rolling pin, then evenly brush a layer of oil on both sides and cover it with plastic wrap for about 1 hour. When braised, saute spicy chicken can use noodles as shown in the figure and cut them into wide strips of 1.5, about 2 cm. Spare.
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It's easy to pull the noodles that wake up after touching the oil. Pull them into such thin noodles and play them on the chopping board a few times, and then you can cook. After cooking, pass the cold water once, which will be more smooth and energetic! (This noodle can also be used for pulling noodles, pulling noodles, pulling noodles and splashing noodles.)
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Saute spicy chicken? Belt face?
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Tips
1. The authentic order is made of broilers and whole chickens. But I prefer the ones on my legs, which are meaty and tender, so I always make them with chicken legs. Big chicken legs and pipa legs can be used, as long as it is a broiler breed.
2. This saute spicy chicken is colored with sugar, so you don't need to put a drop of soy sauce. Of course, if your coloring effect is average, you can put a little.
3. The local spicy skin used for dried peppers is not particularly spicy, and the taste is moderate. If there are babies who like spicy, they can choose to put dried peppers with spicy taste.
Beer can replace water, just add some water if it is not enough.