Ingredients

Sanhuang chicken 1 only

Potato 250g

2 green peppers

Flour 200g

Clear water 80g

2 cans of beer

ingredients

Proper amount of oil

Proper amount of salt

Appropriate amount of pepper

Appropriate amount of bean paste

Proper amount of onion

Ginger right amount

Zanthoxylum bungeanum

Proper amount of sugar

Appropriate amount of cinnamon

Illicium verum

Proper amount of soy sauce

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. Cook the noodles.

Tips

Saute spicy chicken:

1, saute spicy chicken should choose native chicken or Sanhuang chicken. I don't have native chicken here, so it's good to use Sanhuang chicken. I usually eat carnivorous chicken in the store.

2, the amount of potatoes as you like, I put a big potato, the amount of pepper is also, I have self-knowledge, I can accept the amount.

3, stew chicken with beer can make the chicken more delicious and tender, beer must be added more volatile, I used a bottle of 500 grams, used a bottle and a half, and finally there was not much soup.

4, bean paste itself has a salty taste, so you must pay attention to adding salt, not too much, just the right amount.

5. I didn't use soy sauce. The color of the saute spicy chicken I ate was similar to this. The children in Xinjiang told me that the color was actually darker than this.

6, green pepper is the role of ingredients, which can make the color of saute spicy chicken look better.

Belt surface:

1, add a little salt when mixing noodles to make the noodles stronger.

2. Brush the noodles with oil, so that the pulled noodles don't stick.