Ingredients: rooster1500g
Ingredients: 200g green pepper, 55g garlic and 600g potato.
Seasoning: 20 grams of bean paste, 25 grams of soy sauce, 20 grams of vinegar, 50 grams of yellow wine, pepper 10 grams, 2 pieces of star anise, tsaoko 1 tablet, 3 pieces of ginger, appropriate amount of salt, about 50 grams of edible oil and about 500 grams of hot water.
Wide noodles: 300g flour, clean water130-140g salt.
Chicken preparation: Chop pieces, tear off the blood bubbles in the lungs, and soak and wash the blood.
Vegetable preparation: Peel potatoes and cut into large pieces. Wash the green and red peppers and cut into hob blocks. Peel garlic.
Figure 1: Heat the pot and pour the oil.
Figure 2: Wash and dry the chicken and stir-fry.
Figure 3: Stir-fry thoroughly.
Figure 4: Stir-fry dried Chili, ginger slices, star anise and tsaoko.
Figure 5: Add bean paste, soy sauce, yellow wine, vinegar, rock sugar and salt to taste and stir-fry thoroughly.
Figure 6: Pour boiling water.
Figure 7: The bottom of the high-pressure pot is covered with potato pieces.
Figure 8: Pour the chicken in.
Fig. 9: Cover the lid, press the valve and burn for about 8 minutes. (depending on the tenderness of the chicken)
Figure 10: The pressure valve is removed.
Figure 12: Pour the whole pot of chicken back into the wok and thicken the soup with fire. (What about potatoes? Take it out and spread the bottom of the plate, don't go back to the pot, it's easy to rot)
Figure 13: Add garlic and green pepper, stir well, stir-fry and turn off the heat.
Wide-sided approach:
Figure 1: add salt to clean water, stir well, add flour and flour, and let it stand for 20-30 minutes.
Figure 3: Take out the awakened dough and knead it evenly. (The order of Figure 2 and Figure 3 is reversed.)
Figure 2: Sprinkle dry powder on the chopping board and dough, roll it around with a rolling pin to make it thin and round.
Figure 4: When the dough cake is enough to cover the rolling pin, apply dry powder and roll it. Gently press from the middle position with both hands, and push to both sides in turn, paying attention to the consistency of force, and rolling the cake to the same thickness as possible. Push it forward, pull it back with both hands, and repeat this action.
Fig. 5: After pressing for several times, open it and apply dry powder to prevent sticking.
Figure 6: Repeat step 4 with both hands again until the cake is big enough and thin enough.
Figure 7: The cake is rolled in place.
Figure 8: Spread the cake, spread the dry powder and fold it into a fan shape.
Fig. 9: Wide cut surface.
Figure 10: Boil the water in the pot, add a little salt, add the lasagna, cook it and take it out. (You can eat it after cooling it, which is more energetic.)
Postscript:
1, the chicken will taste better if you choose stupid chicken. If you choose a young chicken, you don't need the pressure cooker, just add water to it. Choose the high-pressure stewing time according to the tenderness of the chicken, which is usually 8- 10 minute.
2. After the chicken is chopped, clean up the lungs hidden in the ribs cm, where there is the most blood and water, and it is easy to breed bacteria.
3, the pressure cooker does not boil water, it should be placed in an open wok, and the juice is collected by fire. When the soup is almost collected, add green pepper, garlic and onion.
4. After the potatoes are cooked in a pressure cooker, take them out, spread the bottom of the plate, wait for the chicken to collect juice, and pour them on the potatoes.
5. With noodles, you can also make Xinjiang noodles. If you are interested, you can click here.
6. The method of wide noodles is simple. Remember that the noodles should be hard, fully awake, evenly rolled, and coated with dry powder to prevent sticking.