Ingredients
Sanhuang chicken
1 only
potato
250 grams
green pepper
two
flour
200 grams
clean water
80 grams
beer
2 cans
ingredients
oil
of appropriate amount
salt
of appropriate amount
pepper
of appropriate amount
thick broad-bean sauce
of appropriate amount
scallion
of appropriate amount
ginger
of appropriate amount
Sichuan pepper
of appropriate amount
sugar
of appropriate amount
cinnamon
of appropriate amount
eight angles
of appropriate amount
soy
of appropriate amount
step
1. Clean one chicken, and remove internal organs and excretory organs.
2. Wash potatoes and green peppers, peel potatoes and cut into pieces.
3. Prepare Chili, cinnamon, star anise, pepper and Pixian bean paste.
4. Cut the chicken into pieces (a child in Xinjiang said that the piece I chopped was too small), cut the dried pepper into sections, and slice the onion and ginger.
5. blanch with boiling water to remove blood and dirt.
6. Put two tablespoons of oil in the pot, add pepper after the oil is warm, fry it with low heat and remove it.
7. Add 1 tablespoon of sugar and stir quickly to melt the sugar.
8. When the sugar turns brown slowly, pour the chicken pieces and stir fry quickly.
9. Add onion ginger, bean paste, dried pepper and onion ginger and stir fry, and add a little soy sauce to stir fry evenly.
10. Pour the beer into the pot without the chicken (the beer is going to be poured more).
1 1. Add two star anises and a piece of cinnamon, bring it to a boil and simmer the chicken for 20 minutes on low heat (in the meantime, take a look at it, I'm a novice and I'm afraid to dry the pot, so if the pot is going to dry up, add some beer).
12. stew the chicken until it is 80% cooked, add some salt to taste, and pour the potato pieces into the pot.
13. Stir well and continue to stew 15 minutes or so.
14. When the potatoes are cooked, add the diced green pepper and stir well, and then take out the pot.
15.2g of salt is dissolved in 80g of clean water, and added into 200g of flour little by little to make smooth dough, and then it is stirred for 30min.
16. Roll the dough into round cakes.
17. Width-cutting strip
18. Brush a little oil on the plate to disperse the noodles, brush a little oil on the surface of the noodles, cover the plastic wrap and wake for 30 minutes.
19. Time's up. Pick up a wide noodle, pinch it and stretch it, as thick or as narrow as you like.
20. The water is boiling. How about cooking noodles?