Here comes the dish ~ ~ Xinjiang Dapan chicken~

Here comes the dish ~ ~ Xinjiang Dapan chicken~

Introduction:

Production steps:

Step 1: cut chicken leg into small pieces, blanch in boiling water to remove blood foam, and then rinse

Step 2: 1 tbsp yellow rice wine, 1 tbsp soy sauce, 1 tbsp soy sauce, 1 tbsp soy sauce, 1 tbsp soy sauce, 1 tbsp soy sauce, 1 tbsp soy sauce, 1 tbsp soy sauce, 1 tbsp soy sauce, 1 tbsp soy sauce, 1 tbsp soy sauce, 1 tbsp soy sauce, 1 tbsp soy sauce, 1 tbsp salt, 1 tbsp black pepper, 1 tbsp pepper, 1 tbsp chicken cube.

Step 3: Smash garlic, cut celery and onion into small pieces, cut potato into hob pieces.

Step 4: pour oil into the frying pan, add onion, ginger and garlic to stir fry until fragrant, then add Pixian bean paste to stir fry the red oil.

Step 5: add chicken and stir well.

Step 6: pour in a can of beer, cover and bring to a boil.

Step 7: mix 3 teaspoons of soy sauce, stir fry with potatoes and simmer for 10 minutes.

Step 8: wait until the potatoes are a little soft, add a few pieces of rock sugar and simmer for 10 minutes.

Step 9: wait until the potatoes are a little soft, add a few pieces of rock sugar and simmer for 10 minutes. Season with salt, sprinkle with onion and stir fry.

Step 10: thicken with water starch.

Materials required:

Chicken leg: more than 1 jin

Potatoes: 3

Celery: moderate

Onion: right amount

Beer: 1 can

Scallion: right amount

Ginger: right amount

Garlic: right amount

Yellow rice wine: right amount

Rock sugar: right amount

Old style: moderate

Soy sauce: moderate

Starch: right amount

Black pepper: right amount

Zanthoxylum bungeanum: right amount

Note: chicken legs and wings are OK. Ingredients can also add your favorite vegetables

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: slightly spicy