First, prepare half a chicken, rinse it with clear water, remove the residual blood and impurities on the surface, and then cut it into pieces of moderate size. Don't cut the chicken pieces in the big plate too small, you'd better use three-yellow chicken. This kind of chicken is tender and smooth with crispy skin and soft bones, and the finished dish tastes better. Cut it and put it in a bowl for use.
To prepare this dish, you need to use other ingredients. The most important thing is that potatoes, three yellow chickens and potatoes have a unique taste. Two beautiful potatoes, clean the soil on the surface, cut into hob pieces, about the size of chicken pieces. Prepare an appropriate amount of green onions, wash them, and cut them into thick slices with an oblique knife. Peel a few cloves of garlic and cut them in half. A slice of ginger is peeled, washed and cut into ginger slices, and a green pepper is mainly used for color matching. A quarter of onions is enough. Cut into small pieces, appropriate amount of dried peppers, and cut into pepper segments. If you like spicy food, you can prepare a little, adjust it according to your own taste, and put a few fragrant leaves and star anise in a bowl for later use.
Then blanch the chicken pieces to prepare a wok, and add a proper amount of water to the wok. Blanched water can fix the shape of chicken pieces and remove the fishy smell. It should be noted that chicken nuggets need cold water to be put into the pot, so that blood can be removed more thoroughly, the meat quality can not be aged, and the protein and nutrients in the chicken can be locked. After the chicken pieces are put into the wok, turn on the fire and slowly boil the blood out. When water is boiled, the surface will boil.
Then j clean the wok, add enough cooking oil when the wok is hot. When the oil temperature is 40% hot, pour the prepared fragrant leaves, star anise, onion segments, garlic and ginger slices into the wok, stir-fry slowly with low heat, and slowly saute until fragrant. Then add dried Chili segments and appropriate amount of bean paste to stir-fry red oil, which can effectively remove the raw bean flavor of bean paste, and then blanch it.
Then season, add a proper amount of soy sauce to adjust the color, add cooking wine, you can add a little more to remove the fishy smell, then add a proper amount of boiling water, the amount of water is equal to that of chicken nuggets, then put the cut potatoes into the pot, add a proper amount of sugar and chicken powder to refresh them, add a little salt to increase the bottom taste, not too much, because the bean paste itself is very salty, use a little pepper to enhance the taste, stir fry them evenly, and then
After 25 minutes, you can smell the thick fragrance when you open the lid, then put the prepared onions and green peppers into the pot and stir them evenly until the green peppers and onions are cut off, turn off the fire and serve delicious.
The delicious big plate is ready. Generally, dishes with potatoes do not need extra water and starch thickening, because potatoes themselves contain a lot of starch. Stew the potato starch and the soup will be strong enough. When cooking this dish, you should pay attention to the heat of the roast chicken, so as to ensure that the chicken is more thorough and tastes soft and rotten. Like friends, try it quickly.