Spicy chicken hotpot with big plate chicken
Introduction:
"The delicacy of Xinjiang Dapan chicken is a household name, and it is very popular. Whenever you mention Xinjiang, you will first think of DaPanJi. This is what a friend from the mainland told me. It's winter now, and it's the most suitable to eat hot pot. The most common hot pot is either spicy or Mandarin Duck bottom, which is basically the difference between spicy and non spicy, while the side dishes are basically the same, such as beef rolls, mutton rolls, tofu, vegetables, mushrooms and so on. Since Xinjiang's big plate chicken is so popular, why not make it into hot pot so that it can really taste like big plate chicken in hot pot. After my improvement, the spicy chicken hotpot made of Dapan chicken has been highly praised by my family and friends (invited friends to help digest the hotpot, and also wanted friends to try the taste of this hotpot). Unexpectedly, I made Dapan chicken hotpot, and it tasted so authentic. Even the belt noodles were more delicious than the inside of Dapan chicken One unexpected thing is that belt noodles can be eaten with hot pot. It's really creative!!! This way of eating, even the staple food is available, and it's a good way to cook both at once ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Production steps:
Step 1: star anise, pepper, Chinese prickly ash, dried red pepper, Pixian bean paste, scallion, garlic, ginger, chicken soup, grass fruit, longan, nutmeg, vegetable oil, salt, chicken breast, potato, flour, salt
Step 2: soak the dried red pepper in cold water and cut it from the middle without cutting it. It looks good and spicy,
Step 3: wash and cut the scallion, peel the garlic and slice the ginger,
Step 4: slice the chicken breast,
Step 5: grab the egg white evenly and marinate for a while,
Step 6: peel and slice potatoes
Step 7: blanch with boiling water,
Step 8: take it up, cool it with cold water and put it on a plate
Step 9: prepare the ingredients for the bottom of the pot,
Step 10: cool the oil in a hot pot, add ginger, scallion, garlic, dry red pepper, and stir fry over low heat
Step 11: add bean paste to stir fry the red oil
Step 12: add chicken soup, pepper, pepper, caokuo, longan and nutmeg,
Step 13: cover and bring to a boil over high heat, then boil over low heat for more than 30 minutes
Step 14: until the taste of the ingredients is boiled
Step 15: mix the flour with water and a little salt to form a smooth dough, spread a layer of vegetable oil, wrap it in a fresh-keeping bag, wake up for more than 30 minutes, roll the dough into a 1cm thick cake, cover it with fresh-keeping film, and relax for 10 minutes,
Step 16: cut the loose dough into strips, hold the two ends, gently stretch them thin and long, and then pull them into pieces to boil the underwater belt surface,
Step 17: bring to a boil over a high fire, take it out when it floats, quickly put it into the cold boiled water prepared in advance, mix it, take it up, drain the water and put it on the plate
Step 18: filter the stewed soup into the hot pot, then put the pickled chicken slices on the plate, put the potato chips belt surface on the table, put the hot pot on the induction cooker to boil, then you can slowly cook the chicken chips and potato chips belt surface, chicken chips and potato chips are easy to cook, while the belt surface is cooked, you can eat it when it is hot, it is tender, spicy and delicious. If you like to eat vegetables, you can also add some vegetables and mushrooms, the same delicious
Materials required:
Chicken breast: 500
500 potatoes
Flour: 400
Chicken soup: 2000
Vegetable oil: right amount
Salt: right amount
Star anise: 2G
Pepper: 3
Chinese prickly ash: 3
Tsaoko: 3
Nutmeg: 1
Scallion: 20
Garlic: 5
Dry red pepper: 10
Bean paste: 100g
Longan: 4
Note: chicken breast with egg white can make chicken more fresh, potatoes with hot water, too cold water can make potatoes not easy to boil, dry red pepper with cold water bubble, can make pepper more spicy, add garlic can make hot pot bottom material is not dry hot, dry hot taste more rich, flour with a little salt, make the belt surface taste more muscular. The belt surface can't be boiled for a long time, and it can be quickly picked up when it floats. It needs to be cooked in hot pot
Production difficulty: ordinary
Process: boiling
Production time: 10 minutes
Taste: medium spicy
Chinese PinYin : Da Pan Ji Ban De Xiang La Ji Rou Huo Guo
Spicy chicken hotpot with big plate chicken
Stir fried shredded beef with celery. Qin Cai Si Chao Niu Rou Si
Stir fried Chinese Cabbage. Qing Chao Da Bai Cai
[novice's joy] black sesame toast. Xin Shou De Xi Yue Hei Zhi Ma Tu Si Mian Bao
Braised beans with eggplant. Qie Zi Shao Dou Jiao