Material of belt surface: 1 50g medium gluten flour,1g salt, 88-90g cold water or normal temperature water.
1 Soak the dried peppers in warm water 15 minutes, and take them out. Treat the whole chicken, cut it into pieces of about 3 cm, and control the water.
2 Cut the scallion into long sections of 4 or 5 cm, peel the ginger and cut it into large pieces, and peel the garlic after breaking the petals.
3 Pour the cooking oil into the pot, warm it, pour the white sugar, turn to low heat, and turn off the heat until the white sugar changes from big bubbles to small bubbles.
4 Pour in all the chicken pieces, turn on the small fire again, fry them until they are brown, then turn off the fire and set aside.
5 Take another pot and leave the oil at the bottom. When the oil is hot, turn to low heat, add the dried peppers and stir-fry slightly, then add the onion, ginger slices and garlic and stir-fry them.
6 Continue to add pepper, aniseed, tsaoko, cinnamon and fragrant leaves to stir-fry the aroma, pour in warm water (without chicken nuggets) and stir-fry the brown chicken nuggets, and then turn to low heat for stewing.
7 When the soup is left half, pour in the chopped potatoes, and add a spoonful of Chili oil if you like spicy food.
8 Add pepper noodles and green and red pepper pieces, 1 minute, then turn off the heat, and the saute spicy chicken will be stewed.
9 the production process of belt surface. Add salt and water to the medium-gluten flour, make a smooth dough, and bake for 20 minutes.
10 Put a thin layer of oil on the chopping board. Divide the dough evenly into six doses.
1 1 Rub the powder evenly into strips of about 10 cm.
12 Gently lengthen the strip by 4 or 5 cm from both sides with both hands, and then press it flat with your hands.
13 Hold both ends of the flat strip with both hands, and slowly pull it away to both ends with even force. The belt surface is ready.
14 Pour enough water into the boiling pot. After the water boils, add the noodles and cook for about 8 minutes.
15 After the noodles are cooked, soak them in cold water.
16 you can pour it into the soup of large-scale chicken while it is hot, or you can order a little cooked oil to prevent sticking, put it in a bowl and serve it with large-scale chicken.
Sanhuang chicken or chicken leg, potato, Pixian bean paste, dried pepper, pepper, green pepper, cinnamon, star anise, tsaoko, soy sauce, sesame oil, green onion, ginger, garlic, salt, oil and water.
1 Wash Sanhuang chicken or drumstick, use kitchen paper to absorb the moisture on the surface, turn around, claw and butt, and chop it into small pieces of about 3cm. Cut potatoes into hob blocks about 3 cm, soak them in water to remove starch, and wash green peppers and change them into knives for later use.
2 Heat the pot, add 2 tablespoons of oil, add Pixian bean paste and stir-fry the red oil with low fire, then add garlic, ginger slices, dried red pepper, star anise, pepper and other seasonings to stir-fry until the chicken surface is dry.
3 After the chicken surface is dry, add a little soy sauce and stir-fry for 2 minutes, then add clear water, and the amount of water touches the chicken 1 cm. Cover and simmer for 15 minutes.
4 Add potatoes and continue to cook for 10 minute until the soup is about one third of the original. Add a little salt according to your taste, drop a little sesame oil, add green pepper, cover and stew for 30 seconds before taking out the pot.