Saute Spicy Chicken(da pan ji )

Saute Spicy Chicken

Introduction:

"Mom's big plate chicken is unforgettable. Incense! It's delicious! Super fragrant! Every autumn, chestnut harvest season, is also a good time for our family to eat big plate chicken. Mother's big plate chicken likes to use the little cock that was born in that year. The little cock can run and jump, so the meat is tender and compact. In addition, the newly peeled big golden chestnuts are cooked in oil, and the aroma floats far away along the smoke. I don't need my mother to ask me to eat, but I smell it and run home. Until eat full mouth is full of oil, small stomach round rolling just give up. Every time my mother would give me chicken wings, saying, "girls, eating more chicken wings will comb your hair. You can make yourself beautiful. " It's a pity that I don't know how to comb my hair after eating so many chicken wings. Wasted my mother's kindness. Every time my mother stewed the chicken, she would cut the two chicken legs very big. Our three brothers and sisters, how also not enough points. So not every time can eat chicken legs, can eat children that is super satisfied. Speaking of this, I think of my grandfather. When I was a child, my grandfather was a cook. He always brought me a chicken leg when I came home from work. Grandfather took out a white paper bag from his inner pocket and slowly opened it. It was a chicken leg with oil flowing. And then I gobbled it up. White paper and oily drumsticks are good memories of my childhood. I wish my 80 year old grandfather good health. Because of my mother's words and deeds, my big plate chicken is more and more delicious. Thank you so much, mom. If it wasn't for her moistening, I would eat the gutter oil every day. This time I added spinach man's favorite lasagna. In the sultry summer, it's very refreshing to eat. It's absolutely detoxifying. "

Production steps:

Step 1: 1. Wash red pepper, fragrant leaves, grass fruit and star anise, cut scallion into sections, and slice ginger for standby.

Step 2: wash carrots, potatoes, onions and green peppers.

Step 3: cut carrot, potato, onion and green pepper into pieces.

Step 4: cut the chicken into pieces and wash.

Step 5: add a little oil into the pot, stir fry pepper over low heat, pick up pepper and throw it away.

Step 6: add rock sugar and boil it into syrup.

Step 7: boil to amber.

Step 8: open the fire, add the chicken and stir fry until the chicken is colored.

Step 9: add pepper, star anise, grass fruit, fragrant leaves, onion and ginger and stir fry.

Step 10: pour in a can of beer, bring to a boil, and evaporate the taste.

Step 11: add potatoes, carrots and onions and simmer for 30 minutes.

Step 12: add green pepper, stir fry and simmer for one minute.

Step 13: let's make noodles while stewing chicken. Add salt to flour to make a hard dough.

Step 14: roll it into a rectangle about 1cm thick and cut it into strips.

Step 15: take a long strip, roll it with a rolling pin, and then pull it with both hands to form a belt.

Step 16: put the prepared noodles on the cutting board covered with white cloth. After the hot water is boiled, put in the noodles and they will be cooked without white core.

Step 17: put the noodles into a large plate of chicken and eat it.

Materials required:

Tender chicken: half a chicken

Carrot: 1

Potatoes: 3

Green pepper: 1

Onion: half

Beer: 500ml

Flour: 300g

Salt: 2G

Water: 120g

Scallion: right amount

Ginger: two

Fragrant leaves: two

Tsaoko: 2

Star anise: 3

Zanthoxylum bungeanum: right amount

Rock sugar: right amount

Oil: right amount

Note: 1. Stewed chicken without water, with beer stew more fragrant oh. After adding the beer, it should be evaporated for a while, so that the flavor of the beer can be volatilized and the mellow flavor can be left. 2. Big plate chicken, must put a little more salt than usual, so it is more fragrant.

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Da Pan Ji