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
Chinese PinYin : Lai Cai La Xin Jiang Da Pan Ji
Here comes the dish ~ ~ Xinjiang Dapan chicken~
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