how to make authentic Xinjiang pepper chicken? The chicken is delicious, the chicken skin is Q-elastic, and it is delicious after drinking and eating.

When I talk about the dishes with meals, the first thing that comes to my mind must be pepper chicken. Pepper chicken is one of the characteristics of folk food in Xinjiang, which is not only popular in Xinjiang, but also famous all over the country. As we all know, there are countless snacks in Xinjiang, and pepper chicken can break through all kinds of Xinjiang saute spicy chicken, hand-grabbed rice and roasted mutton, which must have its own special features. Pepper chicken tastes spicy and delicious, even the chicken skin is very Q-elastic, and it is very delicious to eat. Friends who usually like to drink two cups must try this dish to ensure that they are addicted to it.

As one of the special dishes in Xinjiang, the taste of pepper chicken is spicy, fresh and fragrant, and its method is also very simple and easy to learn. First, marinate the chicken with various spices for a while, then boil it in water. After it is too cold, break it into small pieces by hand, and mix it with cold dishes such as onion and millet pepper. The processed dishes are delicious and spicy, especially after eating. Even people who lose weight can eat it with peace of mind. This dish is high in protein and low in fat, and it will not gain weight if you eat it often.

Pepper chicken skin is tender and tender, which really makes people want to stop. Next, we are going to enjoy this method of making pepper chicken, which is easy to understand and saves costs. Moreover, chicken is easy to digest and has high nutrients, which is especially suitable for people of different ages and is very beneficial to our health. The chicken cooked in this way is delicious with food and wine. My favorite friends quickly learn to cook a plate, which is loved by the whole family. Only when friends get together can we serve a plate of pepper chicken, which is spicy and spicy, and we all like it. Cuisine: Pepper Chicken

Cooking ingredients: 1 yellow chicken, 2g white pepper, appropriate amount of salt, three pieces of Paeonia lactiflora, 1 small piece of cinnamon, 2 star anise, 2 pieces of galangal, 1 small handful of pepper, appropriate pepper, 3 pieces of ginger, 3g onion, 2 shallots, 2g soy sauce, 1g vinegar, 1g sesame oil, 1g sesame oil and a small amount of sugar. The first step

is to buy a stupid Sanhuang chicken, which is compact and delicious, suitable for cooking soup or making pepper chicken. After cleaning the chicken, clean it with water for several times, remove the head and feet of the chicken, and then clean up the excess pig fat. Mix the pepper noodles with the edible salt, spread them on the skin of the chicken by hand, and rub them several times to make the chicken taste.

prepare spices such as dried peppers and cinnamon, and just put them together. Put water in the pot, pour in the prepared spices, and continue to cook for 5 minutes after boiling the pot. Cut the onion into filaments at the root of the onion, and then cut the pepper into filaments with scissors. (If you are afraid of cutting onions, you can directly scald the onions with hot water. Step 2

Put the chicken in the steamed spice water and cook it for 15 minutes. (If you can stick it with chopsticks, it means that the chicken is well done if you can gently stick it. Don't cook it for a long time, the taste of the chicken will be aging. ) Pour the chopped onion roots into the container, then pour a spoonful of the juice after cooking the chicken and soak for 5 minutes to make the onion taste more fragrant.

break the steamed chicken into pieces, and then pour in the shredded onion and onion roots. Pour a proper amount of oil into the pot, add a handful of pepper and pepper to fry until fragrant, and then pour the shredded pepper into the pot to fry until fragrant. (Shredded Chili peppers are easy to paste. You can turn off the fire by pouring them into the pot. If you are really afraid of paste, you can soak them in water for a while beforehand. )