Xinjiang Dapan chicken

Xinjiang Dapan chicken

Introduction:

"This dish is completely stewed in beer. There is a drop of water in the whole process."

Production steps:

Step 1: blanch the chicken and drain.

Step 2: cut all the vegetables into hob pieces.

Step 3: Fry cumin, Zanthoxylum bungeanum and large ingredients with a little more oil, and take them out after all the ingredients are fried to scorch color.

Step 4: saute onion, ginger and garlic. A little more onion, ginger and garlic

Step 5: after the garlic is golden, add the dried pepper and fragrant leaves.

Step 6: drain the chicken, stir fry a little, add two spoonfuls of Pixian bean paste and one spoonful of soy sauce. (the old style is for coloring. If you don't like the color is too dark, you should put a little less.)

Step 7: stir fry until the surface of the chicken is wrinkled, feel that the skin of the chicken has become thin, and some chicken oil has been fried, then you can add beer. Nowadays, chicken is easy to cook. Beer can be cooked as long as it's not over chicken. If it's not enough, you can add some water. There will be lots of bubbles in the pot with beer, skimming the foam with a spoon.

Step 8: after boiling the whole water for about 5 minutes, you can add potatoes and carrots. At this time, you can taste the salt and add some salt or bean paste (Pixian bean paste is still very spicy, so you should measure your ability to be spicy before you make it. If you put less bean paste, you need to add salt. For example, two spoonfuls of soy sauce and one spoonful of soy sauce in my family today are completely salty.)

Step 9: when the soup is almost finished, and the potatoes and chicken are soft, you can add green peppers and onions, and stir fry slightly to finish the soup~

Step 10: sprinkle some cooked sesame, cumin powder and pepper powder to make the dish more delicious~~

Materials required:

Chicken leg: moderate amount

Potatoes: moderate

Onion: right amount

Green pepper: right amount

Celery: moderate

Carrot: right amount

Pixian Douban sauce: right amount

Beer: moderate

Dry pepper: right amount

Fragrant leaves: appropriate amount

Cumin: moderate

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Note: I used two chicken legs and two chicken wings today. Generally, I don't use the whole chicken to make them, such as chicken head and chicken claws. Nobody eats them at home, so it's a waste. It's not recommended to use chicken breast. It's not delicious just chicken pieces. Pixian Douban sauce is very salty, so be sure to taste it before adding salt. Cumin is my mother's favorite. You can choose it according to your own taste.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: medium spicy