Production materials of Xinjiang saute spicy chicken: Ingredients: a fresh chicken (preferably killed alive), four potatoes, four mushrooms, four green peppers and four red peppers, some onion, ginger and garlic, a handful of pepper and pepper (depending on people) and a ball of noodles to teach you how to cook Xinjiang saute spicy chicken, which is delicious.
The first step, of course, is to wear an apron first. Otherwise, the body will smell of chopped green onion chicken for three days, and the clothes will be stained with oil. Step two, stir-fry the pepper thoroughly.
Step 3, pour in chicken, onion, ginger, garlic and pepper. Stir-fry for a few minutes, then pour in the soy sauce and water (water must be enough, otherwise the noodles will not taste good without soup). Step 4, add sugar, salt and cooking wine.
Step 5, add mushrooms and start stewing 15 minutes. Step 6, pour in the potatoes and continue to cook on low heat until the potatoes are cooked. Step 7, pour in green pepper and red pepper. It plays a role in coloring, and the spicy taste mainly depends on pepper.
Step 8, stir fry a little, and you can cook! Load the plate! The bigger the dish, the thinner the belt. You can pour the noodles on the chicken. Step 9: Finally, look at our side dishes. Sugar mixed with tomatoes can relieve the spicy taste. Or prepare more beer or cold drinks! The color of this large piece of chicken is comparable to that of impressionist painters, so brilliant, so warm, so subtle and so unrestrained. The aroma naturally lingers around the beam for three days, straight into the nose, into the internal organs, and then walks around from head to toe along the capillaries of the whole body. As for the taste, the chicken is tender, smooth and not greasy, with a faint beer flavor and a strong Chili flavor. The skin of the potato is crisp, the core melts in the lips, and the soup is delicious and difficult to reach. I have eaten a large plate of chicken in my life, what else can I ask for?