Noodles: 1 50g medium gluten flour,1g salt, 88-90g cold water or normal temperature water.
1 Soak the dried peppers in warm water 15 minutes, and take them out. The whole chicken is processed, cut into pieces of about 3 cm, and the water is controlled.
2 Cut the scallion into 4-5 cm long sections, peel the ginger and cut it into large pieces, and peel the garlic after breaking the petals.
3 pour the cooking oil into the pot, heat it, pour in the sugar, turn to low heat, and turn off the heat after the sugar changes from large bubbles to small bubbles.
Pour in all the chicken pieces, turn on low heat again, fry until brown, and then turn off the heat for later use.
5 take another pot and leave oil at the bottom. When the oil is hot, turn to low heat, add dried Chili peppers and stir-fry, then add onions, ginger slices and garlic.
6 Continue to add pepper, aniseed, Amomum tsaoko, cinnamon and fragrant leaves, stir-fry until fragrant, pour warm water (no chicken pieces), stir-fry until brown chicken pieces, and then turn to low heat for stewing.
7 When the soup is half left, pour in the chopped potatoes. If you like spicy food, you can add a spoonful of Chili oil.
8 Add pepper noodles and green and red pepper pieces, 1 min, then turn off the heat and stew the saute spicy chicken.
Production technology of belt surface. Add salt and water to medium gluten flour to make smooth dough and bake for 20 minutes.
10 Apply a thin layer of oil to the chopping board. Divide the dough into six equal parts.
1 1 Rub the medicine evenly into strips about 10 cm.
12 Gently stretch the strip 4 or 5 cm from both sides with both hands, and then flatten it with your hands.
13 Hold both ends of the flat strip with both hands, and slowly pull it toward both ends with even force. The belt surface is ready.
14 Pour enough water into the boiling pot. After the water is boiled, add the noodles and cook for about 8 minutes.
15 cooked noodles, blanched in cold water.
16 You can pour it into the soup of large-scale chicken while it is hot, or you can order some cooked oil to prevent it from sticking, put it in a bowl and serve it with large-scale chicken.
Sanhuang chicken or drumstick, potato, Pixian bean paste, dried pepper, pepper, green pepper, cinnamon, star anise, tsaoko, soy sauce, sesame oil, onion, ginger, garlic, salt, oil and water.
1 Wash Sanhuang chicken or drumsticks, use kitchen paper to absorb the water on the surface, turn around, chop paws and buttocks into small pieces of about 3cm. Cut potatoes into 3 cm hob blocks, soak them in water to remove starch, wash green peppers and replace them with knives for later use.
2 Heat the pot, add 2 tablespoons of oil, add Pixian bean paste and stir-fry the red oil with low fire, then add garlic, ginger slices, dried red pepper, star anise, pepper and other seasonings and stir-fry until the chicken noodles are dry.
3 After the chicken surface is dry, add a little soy sauce and stir fry for 2 minutes, then add water. The amount of water can touch the chicken 1 cm, cover and simmer for 15 minutes.
4 Add potatoes and continue to cook for 10 minutes until the soup is about one third of the original. Add a little salt according to personal taste, drop a little sesame oil, add green pepper, cover and stew for 30 seconds.