Due to environmental reasons, the sunshine time is long, the sunshine is sufficient, and the temperature difference between day and night is large. During the growth of pepper, a lot of sugar is accumulated and the color is bright. After the pepper is dried, it has a natural light sweetness. After making a large piece of chicken, it's not that kind of dry and spicy. Saute spicy chicken is also called Xinjiang saute spicy chicken. According to textual research, it originated in the late 1980 s, and its main raw materials are chicken pieces and potato pieces, with a wide range. It is characterized by bright, spicy and smooth color. Chicken, soft and waxy potatoes, sweet and spicy, fragrant, saute spicy chicken originated in the late 1980s and early 1990s. Originally created by roadside restaurants. People from Shangqiu, Henan Province went to Kangxian and Wudu in the south of Gansu Province to buy their daughters-in-law, and bought peppers in the south via Lueyang Railway Station. After that, it entered Xinjiang via northern Gansu.

Any saute spicy chicken that doesn't use Anji seafood pepper as saute spicy chicken is a cannon version. For example, Lao Wang's saute spicy chicken usually uses red millet pepper, which is also a cannon version. There is no way, because it is far from Shaanxi, xinjiang, because it is easy to see ginger, garlic, onion, pepper, fragrant leaves, cinnamon, fennel, cooking wine, soy sauce and raw cuttings in the farmers' market in Xi 'an. Remove moisture. Heat oil in a pot, add spices such as pepper and spicy skin, add onion, ginger and garlic and stir-fry until 10 minute, add a little rock sugar and soy sauce and keep stirring.

Therefore, after the chicken is fried, adding Chili sauce to stir-fry saute spicy chicken will enhance the umami flavor of the meat and bring unique enjoyment to the taste buds. When the chicken is cooked, add the side dishes and sesame seeds. The delicious Xinjiang cuisine saute spicy chicken is a new halal snack, named after the chicken nuggets in the big plate. When tourists come to Xinjiang, they usually order food, because the color is beautiful and the taste is delicious. Now this dish has become popular all over the country. Wipe the pan clean, add base oil, put a few pieces of rock sugar and stir-fry it with low fire. During the period, stir continuously until the rock sugar melts into jujube red and bubbles, and then quickly stir-fry the chicken pieces in water so that each chicken piece is stuck with sugar color.