saute spicy chicken is a famous dish in Xinjiang. I think it is similar to Chongqing roasted chicken. I like chicken very much. It's delicious, not greasy, and not fattening. I have a lot of research on the practice of chicken. Let me share with you the home-cooked practice of saute spicy chicken.

ingredients: Sanhuang chicken, Jiang Mo, minced garlic, scallion, dried pepper, prickly ash, star anise, fragrant leaves, bean paste, beer, green pepper, potato, onion, white sugar, light soy sauce, salt, sesame and chopped green onion. Steps:

1. Clean the Sanhuang chicken, cut off the chicken butt, discard it directly, and cut the chicken into large pieces for later use?

2. Slice the green pepper obliquely, slice the onion, and cut the potato into large pieces and put them into water immediately to avoid discoloration and oxidation

3. Add water into the pot, blanch the chicken pieces, add cooking wine, onion and ginger pieces to remove the fishy smell, remove the floating foam on the surface after the water is boiled, take out the chicken pieces with a colander for 3 minutes, and drain the water for later use

4. Stir-fry the chicken pieces, stir-fry the chicken to dry the excess water, add the soy sauce and color it, and release it to add flavor.

5. Add a bottle of beer, add a proper amount of water, and the chicken pieces will be flooded. Bring to a boil with strong fire. After 1 minutes

6, 1 minutes, add the potato, and then burn for 1 minutes

7. After the time is up, add the green pepper and onion, and the onion green pepper will be cut off.