Improved version of big plate chicken(gai liang ban da pan ji )

Improved version of big plate chicken

Introduction:

Production steps:

Step 1: mix all kinds of seasonings according to your taste: garlic, 3 pieces, cut in half, green onion, cut into fragrant leaves, star anise, cinnamon, red pepper, ready for standby.

Step 2: carrot, potato, hob cut into pieces, wash, remove excess potato starch, Sheng to container standby.

Step 3: take the chicken out of the water and put it in a cold water basin, so as to remove the oil and make the meat more compact.

Step 4: stir fry, overcooked dry, put the right amount of oil, cold oil, sugar, etc. white sugar bubble, into the chicken. The heat must be controlled. When it's early, the meat can't be colored. When it's late, the meat needs to be pasted. When you see the sugar bubbles, you can speed up the meat after 3 to 5 seconds. Quick stir fry, like fried fire friends can turn the pot, there will be flames, very spectacular.

Step 5: add the right amount of water, put the ingredients in, onion, ginger, garlic, star anise, etc. Just after the water, the meat is just right. Bring it to a boil and turn to medium heat to stew.

Step 6: finished products out of the pot, sprinkle coriander, my family does not have a large plate, can only use a basin instead of it

Step 7: big plate chicken, can't do without noodles. In order to save trouble, I mix the noodles when they come out of the pot, and I can eat them almost, below.

Materials required:

White striped chicken: about one jin (depending on the actual number)

Potatoes: 2

Carrot: 1

Green pepper: 1

Star anise: some

Fragrant leaves: three pieces

Cinnamon: some

Note: pepper, according to personal taste appropriate to join, I use their own kind of Chaotian pepper, super spicy. Sugar coloring, we must grasp the heat.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: Super spicy

Chinese PinYin : Gai Liang Ban Da Pan Ji