Method 1: Making ingredients Ingredients: rooster 500 g potatoes 300 g Materials generally needed for making saute spicy chicken (sample) Accessories: pepper (green, sharp) 50 g Red pepper 50 g Seasoning: green onion 1 0g ginger10g garlic10g pepper (red, sharp and dried) 20 g Zanthoxylum bungeanum. 5 grams of star anise, 5 grams of cinnamon, 5 grams of vegetable oil and 75 grams of white sugar. Production process 1, a whole chicken (about 2 kilograms, preferably chicken), washed and chopped into blocks of the same size; 2, three or four potatoes (also known as clams), if you like to eat potatoes, you can have more, peel the potatoes and cut them into hob blocks, not too thin, and wash off the starch of the potatoes with clear water; 3, 5 or 6 green peppers, cut into oblique blocks of similar size; 4, a handful of red pepper, a whole piece of ginger and cut into pieces, 4-5 cloves of garlic and smashed, 2-3 tablespoons of watercress and white sugar each, chopped green onions, pepper, monosodium glutamate and salted salt for later use, beer 1 bottle; 5. Belt surface. Xinjiang saute spicy chicken cooking steps: 1, pour the oil into the pot, wait until the oil is hot, put the pepper in the pot, fry it and take it out; 2. Put the white sugar into the pot and stir it slowly until the white sugar is burnt and brown; 3. Pour the chicken pieces into the pot and stir fry for a while; Saute Chicken (as shown in Figure 2)4. Stir-fry ginger and bell pepper with the chicken until there is no water in the pot and the chicken nuggets appear golden brown after being fried; 5. Add watercress, then add appropriate salt, stir fry a few times quickly, and turn the watercress and salt evenly; 6. Pour some beer into the pot and bring it to a boil; 7. Pour potatoes, star anise and cinnamon into the pot, and mix well with the chicken pieces. First, stew for 6 or 7 minutes with high fire, and then simmer for 10 for a few minutes; 8. When the potatoes are soft, add the onions and turn them evenly (be careful not to dry the beer, but not too much beer, just a little soup in the pot); 9. After about 1 min, add monosodium glutamate and garlic, and mix well before serving. In addition, when making belt noodles, the noodles should be softer, wrapped with plastic film and "wake up" for about 20 minutes (the noodles made in this way have "muscle strength"). After waking up, roll them wide and thin, and when the large-scale chicken eats almost, mix them with the belt noodles. Method 2: Make food materials: Sanhuang chicken, potatoes and peppers. Seasoning: onion ginger, salt, soy sauce, sugar, pepper, aniseed, dried pepper, cooking wine, chicken powder. Xinjiang saute spicy chicken (sample 1). Making process 1. Chop the whole chicken into pieces, and blanch to remove blood foam impurities. 2, potatoes, peppers cut into pieces. 3. Add the pepper to fry until fragrant, add the cooked chicken pieces and dried peppers and stir-fry until the color changes. 4. Add onion ginger, salt, soy sauce, sugar, pepper, aniseed, cooking wine and boiling water for 20 minutes. It is advisable that the water is not covered with chicken pieces. A little more water can taste better. 5, add potatoes, peppers, chicken powder, continue to stew 10 minutes. 6. Put it into the cooked belt and simmer for 5 minutes. Noodles were originally put out of the pot, but they taste better when cooked for a while.