[decrypt the delicious food on the tip of the tongue] meet each other(jie mi she jian mei wei xiang feng da pan ji )

[decrypt the delicious food on the tip of the tongue] meet each other

Introduction:

"Big plate chicken is a famous dish in Xinjiang. It's a must for many friends to order in Xinjiang restaurants. Dapan chicken is a Muslim snack of the Hui people. It was once a delicacy specially made for the imperial palace of the Qing Dynasty. Later, the old chef who came out of the palace brought the practice to the society, and it became popular in the last seventeen or eighteen years. The origin of DaPanJi has a lot to do with long-distance bus drivers. It is said that the predecessor of Dapan chicken was originally spicy chicken. At the driver's suggestion, it added soup and belt noodles. The drivers ate the soup and meat with noodles, which was delicious and full. Because the chicken had to be served on a big plate, Dapan chicken became famous. This dish of chicken is actually the most common way of doing things. It's similar to the way of stewing chicken with potatoes in the north. It's just that the dish of chicken should be added with the belt noodles of Xinjiang. If you do it at home, you can omit the belt noodles step, or you can change the belt noodles into noodles. It's also delicious! "

Production steps:

Step 1: main ingredients: half Sanhuang chicken, by-products: potatoes, green and red peppers, carrots, dry red peppers, onions, green onions, ginger, garlic seasoning: soy sauce, sugar, salt, cooking wine, pepper, soy sauce, beer

Step 2: chop the chicken into large pieces, and cut potatoes, green and red peppers, carrots and onions into hob pieces

Step 3: boil water in the pot, add a little salt and cooking wine to the water, blanch the chicken in the pot, and then take it out for standby

Step 4: add oil in the pot, add sugar when the oil temperature is 50%

Step 5: when the sugar melts and foams, pour in the chicken and stir fry it. After the chicken is fragrant, put other seasonings into the pot and stir fry

Step 6: add soy sauce, sugar, cooking wine, salt to taste, pour in a bottle of beer, turn to medium heat and simmer for 20 minutes

Step 7: after 20 minutes, put the potatoes and carrots into the pot and simmer for 15 minutes

Step 8: stir fry the green and red pepper and onion in the pot. When the soup is thick, it can be served

Materials required:

Three yellow chickens: half

Potatoes: moderate

Green and red pepper: moderate

Carrot: right amount

Dry red pepper: right amount

Onion: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Soy sauce: moderate

Salt: right amount

Sugar: right amount

Cooking wine: moderate

Large material: moderate amount

Zanthoxylum bungeanum: right amount

Beer: moderate

Note: 1. When blanching chicken, it's better to put it in cold water, which can better remove the impurities in the meat; 2. Don't collect the juice too dry at last, leave some soup, which is more delicious; 3. The amount of pepper should be added according to personal taste; 4. Add the cooked noodles and mix them together.

Production difficulty: Advanced

Technology: stir fry

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Jie Mi She Jian Mei Wei Xiang Feng Da Pan Ji