Practice steps: Step 1, prepare 1 chicken. Step 2: Chop and wash the chicken. Step 3, prepare side dishes and spices: green pepper, cilantro, potatoes, cooking spices (star anise, fennel, cloves, peppercorns, cinnamon, dried chili peppers, etc.). Garlic cloves, scallions, ginger, cumin powder. Step 4: Peel the potatoes and cut them into hobnail slices. Step 5: Remove seeds and slice green pepper. Step 6: Slice cilantro. Step 7, onion cut in half and then cut thick julienne. Step 8, start a pot of oil (3 times the usual stir fry) Step 9, add rock sugar to stir fry sugar color Step 10, pour into the chopped chicken stir fry wrapped in sugar color. Step 11: Add the spices. Step 12: Stir in the onions and potatoes. Step 13: Pour in soy sauce and oil to enhance the flavor and aroma. Step 14, pour in 1 bottle of beer (beer has the effect of deodorization and aroma, Xinjiang Han comrades use beer to stew chicken), simmer for 30 minutes. Step 15: Use the cooking time to make the dough. Step 16: Brush the cutting board with oil. Step 17: Roll out the dough into a circle, brush the surface with cooking oil, and cover with plastic wrap to rise. Step 18: Save some soup for serving with noodles at the end (this is the most authentic way to eat Xinjiang chicken). When the chicken is ready to be served, pour in the green pepper pieces. Step 19: Before serving, sprinkle with cilantro. Step 20: When the chicken and potatoes are almost done, cut strips of pasta.
Step 21: Press flat and slice. Step 22, two hands to pull out the pants like a belt ramen down into the pot, plate, pour into the reserved soup pot, a big mouthful.