Xinjiang Dapan chicken

Xinjiang Dapan chicken

Introduction:

"I learned to eat delicious food when I was in Xinjiang University! It's also very simple. If you are interested, you can have a try

Production steps:

Step 1: oil in the pan until 70% hot, room granulated sugar amount, stir evenly, pour into chicken, quickly stir fry, as appropriate, add pepper (depending on personal taste), pour into cooking wine, stir fry evenly, then add dry pepper, stir fry for a while, set aside.

Step 2: pour the oil in the pan again, heat the oil, add the scallion, ginger, garlic, onion, saute until fragrant, then pour in the chicken, stir fry quickly and evenly, then let a spoonful of soy sauce, add appropriate amount of salt, add onion slices, pour in half a cup of beer, add potatoes (you can also change into other lumps if you don't like potatoes), add some water, pour in the remaining half a cup of beer, cover the pot and simmer for about 15 minutes, Add green and red peppers and simmer for another 1 or 2 minutes.

Materials required:

Three yellow chickens: one

Potatoes: 2

Onion, ginger and garlic: right amount

Onion: right amount

Dry pepper: right amount

Red green pepper: moderate

Beer: moderate

Zanthoxylum bungeanum: right amount

Note: due to the large amount of juice, in Xinjiang, we usually put it into the belt noodles when we are about to finish eating, but in the south, we mix the soup with rice, which is very fragrant

Production difficulty: Advanced

Process: firing

Production time: 20 minutes

Taste: Original