In addition to barbecue, pilaf and all kinds of high-quality fruits and vegetables, Xinjiang Saute Pan Chicken is another delicious food that has to be mentioned. This kind of delicious food, which was gradually spread from Shawan area in Xinjiang in the 199s, has not a long history, but with its colorful, smooth and spicy chicken and soft waxy and sweet potatoes, the whole dish is spicy, fragrant, coarse and fine, and has a rich taste, which has quickly swept the country.

Today, I received a message from an old friend in college: "Suddenly I remembered the big chicken at the school gate. Especially the soup with chicken flavor and spice flavor after the potatoes are melted. " Many people should have a similar sense of taste. Occasionally, I defected from the canteen several times and happened to meet delicious food, so I always recited the taste at that time after graduation. Now there is a large-scale chicken shop near my home. His large-scale chicken is ruddy and attractive, and has a unique flavor. When he got acquainted with the boss, he taught me some skills of making large-scale chicken, and added some seasonings such as beer, bean paste and garlic. The large-scale chicken made by this method is very delicious when I go home, and I dare not enjoy the food alone. Now I will show you the making method, and welcome to cook and collect it. Xinjiang saute spicy chicken

Prepare ingredients: a native chicken, a potato, two green peppers, a bottle of beer, an onion, a whole head of garlic, appropriate amount of sugar, appropriate amount of Pixian bean paste, appropriate amount of onion and ginger, dried pepper, star anise, pepper, fragrant leaves and cinnamon.

Cooking steps:

1. This cooking process is very detailed. After reading it, you will make a large plate of chicken. It is recommended to collect it. First of all, we should deal with the ingredients. When buying chicken, we should ask people to help us cut it into large pieces, which will save a lot of things. Wash the chicken pieces in water for later use, peel the potatoes, cut them into hob pieces and put them into cold water for later use, slice the onion, ginger and garlic, onion and green pepper hob pieces, and then prepare all kinds of ingredients and seasonings, because there are many seasonings needed for large-scale chicken, so that you won't make such a low-level mistake as forgetting to put some ingredients in the cooking process.

2. After the chicken nuggets are cleaned, boil the water in an enlarged pot on the fire, add pepper, cooking wine and ginger slices. After the water boils, put the chicken nuggets in blanching water for a long time. When the chicken nuggets change color, they can be taken out and washed with cold water. This step can remove the blood and smell of chicken.

3. Raw potatoes can't be directly fried in a large plate of chicken, as it will be uncooked. You can steam or cook the potatoes until they are medium-ripe. I take the cooking method, directly put the cut potatoes into the pot and cook them for about 3 minutes before taking them out for use. Of course, you can also use the traditional method of frying potatoes, but I especially like the soup mixed with stewed potatoes and chicken soup, so I still haven't oiled it.

4. Let's start frying chicken nuggets, find a bigger wok, add a little more oil and sugar, and put more sugar, so don't be afraid of sweetness (I put less sugar this step). After the sugar is fried, it is basically not sweet, so start frying the sugar, and don't wait for the oil pan to get hot before putting sugar. When the soup turns red and bubbles, it will be blanched. After the chicken meat is tightened, add garlic, which can be put more. Continue to stir fry onion, ginger, dried pepper, star anise, pepper (or pepper), fragrant leaves and cinnamon for a while.

5. Add our important seasoning beer this time, add a whole bottle of 5ml, add a little light soy sauce, pour in potatoes, cover the lid, and start stewing the chicken with medium heat for about 3 minutes. At this time, the chicken is cooked and the potatoes are rotten. Add green pepper, onion and appropriate amount of salt, stir-fry over high fire, collect the juice, take out of the pot and plate. If you think the soup is not sticky enough (because some potatoes are not easy to stew), you can add a little water starch to thicken it slightly.

The market said: The saute spicy chicken cooked at home still feels a little less interesting. It should be that when the sugar color is fried, the sugar is a little less, and the color is still not rosy enough. The most important thing is the heroic spirit of the saute spicy chicken. After eating the local saute spicy chicken in Xinjiang, the cooked chicken was poured on a huge and flashy white porcelain plate, and the hand-pulled noodles at the bottom or the bags were covered with soup, which was really unforgettable.