Ingredients: chicken, potatoes, green peppers, dried peppers, prickly ash, cinnamon, star anise, onion, garlic cloves, ginger slices, tomatoes, cooking wine, soy sauce, sugar and fragrant leaves.

Steps of Xinjiang saute spicy chicken:

Step 1: Wash the chicken (broiler or grass chicken that can be fried), cut into pieces, and drain. Dice the potatoes, not too big. Shred green peppers for later use. Chop onion, ginger slices, garlic cloves, tomatoes, pepper, star anise, fragrant leaves and dried cinnamon peppers, and put them in a bowl for later use.

Step 2: Heat the pan, pour in the right amount of oil, then add the white sugar. When the white sugar turns golden and bubbles, pour in the chicken pieces and stir fry quickly. It is very important not to be colored. Stir-fry the chicken pieces all the time. Be sure to stir-fry all the water in the chicken, so that the chicken is tight and fragrant. The way to judge whether the water is fried is to see if the chicken has shrunk. It would be nice if it shrank.

Step 3: Pour pepper, scallion and other ingredients into the pot and continue to stir fry. At this time, you will feel the aroma and then pour in the potatoes. After stir-frying, pour in a little soy sauce and stir-fry evenly, then add a proper amount of water, cover the pot and simmer. Don't use too much water, but you can add more water if you want to mix flour.

Step 4: Don't forget to stir fry during smoldering to avoid touching the pot. When the potatoes are tender, pour in the green peppers and continue to stir fry. Taste the salt, add a little salt, and turn off the heat after the green peppers are born.

Xinjiang saute spicy chicken tips: saute spicy chicken is so successful. In fact, the most important thing is to color the chicken and fry it dry. In fact, the chicken is almost cooked after frying in water, so after adding water, as long as it is stewed potatoes, as long as the potatoes are tender. If you like noodles, you can mix noodles with soup, and it tastes delicious.