Lead: Saute spicy chicken is one of the special foods in Xinjiang, so what is its practice? Let's learn from it. The practice of saute spicy chicken

Practice 1

Making ingredients

A fresh chicken (preferably killed alive), four potatoes, four mushrooms and four green peppers, a number of onion, ginger and garlic, cinnamon, star anise, fragrant leaves, a little fennel, a handful of coriander, seven or eight peppers, and a handful of morning pepper (due to Get all kinds of materials ready.

step two, heat oil and oil enough to fry the pepper thoroughly.

Step 3, stir-fry the sugar with white sugar after the oil is hot, and pour in the chicken pieces for coloring. If you don't want to stir-fry the color with sugar, you can use soy sauce, add onion, ginger, garlic, bell pepper and various spices and stir-fry for a few minutes.

Step 4, salt and cooking wine

Step 5, add mushrooms and start stewing for 15 minutes. (Because the chicken is different in tenderness)

Step 6, pour in the potatoes and continue to cook on low heat until the potatoes are cooked.

step 7, pour in green peppers and red peppers. The spicy taste is mainly morning pepper.

Step 8, stir fry a little, and you can go out! Load the plate! (The bigger the plate, the better, and the wider and thinner the belt surface, the better. You can pour the noodles on the chicken.)

Step 9, finally, take a look at our side dishes. Sugar mixed with tomatoes can relieve the spicy taste. Otherwise, prepare more beer or cold drinks!

Method 2

Method:

First, fire the pan, pour in the oil, and when the oil is 7% ripe, pour in the white sugar (which is used for coloring). At this time, the master must keep stirring, so that the white sugar can be mixed with the hot oil for a long time, otherwise, the sugar will be bitter and the coloring effect will be good. When you stir for about 3 seconds, you should take the time to pour the chicken pieces in. When you first enter the pot, you will find that the pot is crackling and earth-shaking. The chicken pieces need to be stirred constantly, so that the color can be even! Wait until 8 is ripe, put it on a plate and wait.

Next, you need hot oil to serve. It's time for the potatoes to be served. Don't hesitate, just listen to a crisp sound: Huh? Well, a pot of white, fat, and round guys are busy mixing with oil. Looking at the color, it changes from light to dark, from white to yellow, and the special fragrance is modulated. Don't cook potatoes for too long, otherwise, it will affect the overall image if it is too bad. Pour it into the plate and wait.

Next, we still need hot oil to serve. This is the last time. Don't bother. Bring the little red pepper and the hot oil will roll. This will pay more attention to safety. Don't lose too much because of small things. Eating is a trivial matter, and it will take a long time to burn it! Don't waste any time. Next, all the onions, ginger and garlic are put into the pot, and their unique fragrance will be fried flat. At this time, the fragrant and red chili pepper oil in the whole pot will come head-on. Remember not to cook too much, and it will be very embarrassing to fry it!

Then, the chicken nuggets are going into the pot. Continue to dance the spoon and roll it back and forth. If the pot is not big enough, don't make too big a move. Chicken nuggets and potato nuggets want to get out of the misery as soon as possible! Ha ha, come to an image personification, don't take it amiss! When you watch these two kinds of fried food mixed into a family, you can add seasoning, special large plate of chicken material, salted salt and bean paste, and stir-fry almost all the water in the pot. Add water quickly, don't stick to the pot, cover the pot, and wait slowly, so that they can enjoy the high temperature first. Awesome! It takes about half an hour or so!

don't forget to add green peppers, mushrooms and tasteless beer during the stew. After half an hour, it's time to cook. A plate of delicious local specialties? The saute spicy chicken came up. Sprinkle a handful of coriander on it and grab a piece with your hand to taste it. It tastes really good! Spicy to people's hearts, fragrant to people's stomachs, not to mention how enjoyable it is, plus it is cooked by yourself, and the taste is even more unusual. If you are eager for a large plate of chicken, you may wish to try it according to this practice!

Method 3

Raw materials: chicken legs (7g), potatoes (2g) and green peppers (1g)

Seasoning materials: cooking oil (5g), cooking wine (5g), soy sauce (5g), salt (1g) and sugar (1g). Dried Chili (1g), Zanthoxylum bungeanum (1g), bean paste (1g), star anise (5g), fragrant leaves (2g) and cinnamon (3g)

Practice:

1. Pour the oil into the pot, and when the oil is hot, turn to low fire to remove the Zanthoxylum bungeanum, and fry it for fragrance.

2. Put the white sugar into the pot and stir it slowly, so that the sugar is fully dissolved. Pour the chicken into the pot and stir it back and forth immediately with high fire, so that each piece of chicken can be brown.

3. Add a little soy sauce and bean paste when the chicken is golden yellow, and then add onion, crushed garlic, ginger, dried pepper, cinnamon, star anise and fragrant leaves.

4. Stir-fry back and forth for about 3 minutes, add water and simmer until the water just overflows the chicken.

5. After the soup is boiled, pour the potatoes into the pot, mix the soup well and put them on the chicken piece by piece. First, simmer for 6 minutes with high fire, and then simmer for 1 minutes with low fire.

6. When the water is almost dry, add the green pepper, stir well, and then take the soup out of the pot. You can taste the salty degree of the soup and add a little salt.