Xinjiang Dapan chicken

Xinjiang Dapan chicken

Introduction:

"Delicious big plate chicken"

Production steps:

Step 1: pour the oil into the pot, wait for the oil to heat up, then put the pepper into the pot, fry out the fragrance and take it out

Step 2: put the white granulated sugar into the pot and stir it slowly until the white granulated sugar is burnt yellow;

Step 3: pour the chicken into the pot and stir fry for a while;

Step 4: stir fry ginger and Chaotian pepper together with chicken until there is no water in the pot and the fried chicken is golden

Step 5: add the watercress, and then add the appropriate salt, stir fry a few times quickly, and mix the watercress and salt

Step 6: pour some beer into the pan and bring to a boil

Step 7: pour the potatoes into the pot and mix well with the chicken. First simmer for 6 or 7 minutes, then simmer for 10 minutes

Step 8: when the potatoes are stewed soft, add the green onion and turn it evenly (pay attention not to burn dry beer, but not too much beer, just a little soup in the pot)

Step 9: after about 1 minute, add monosodium glutamate and garlic, mix well, and then you can get out of the pot

Materials required:

Whole chicken: one

Potatoes: three or four

Green pepper: 5, 6

Red Chaotian pepper: a handful

Ginger: a whole piece and cut into slices

Garlic: 4-5 petals and beat rotten

Douban: 2-3 tbsp

Sugar: 2-3 tbsp

Scallion: right amount

MSG: right amount

Zanthoxylum bungeanum: right amount

Salt: moderate

Beer: 1 bottle

Note: when making belt noodles, the noodles should be soft and wrapped in plastic film for about 20 minutes (the noodles made in this way have "muscle strength"). After finishing, the noodles should be rolled wide and thin. When the big plate chicken is almost eaten, the belt noodles should be mixed with the food.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: Original