Xinjiang Dapan chicken (with trouser belt)(mi zhi xin jiang da pan ji jia ku dai mian )

Xinjiang Dapan chicken (with trouser belt)

Introduction:

"It hasn't been updated for a year. This time, I'll serve a hard dish. It's a kind of achievement if you just find out a dish by yourself... Whether Xinjiang Dapan chicken is authentic or not depends not on the method, but on the chicken. Now this meat can't make the same taste as that of Shawan. PS: the Sanhuang chicken in the supermarket is really bad, so we use chicken breast and wing root instead. If you can buy good chicken, you'd better use the whole chicken. In addition, it seems that there are many steps, but it's not complicated. It's just for the sake of being more detailed, so it seems that it's a little difficult

Production steps:

Step 1: wash the chicken and cut it into 3-4cm pieces;

Step 2: prepare all kinds of auxiliary materials, green part of onion and garlic should be cut into pieces, and the rest should be cut into segments;

Step 3: put the cut chicken into a cold water pot, pour in half of the prepared scallion, ginger and Chinese prickly ash, bring to a boil, skim the foam;

Step 4: take out the chicken 5 minutes after boiling, avoid froth and impurities, and take half a bowl of clear soup for use;

Step 5: pour the flour into the basin, dig a small hole in the middle, pour water while stirring by hand;

Step 6: when the flour becomes flocculent and a little sticky, start kneading;

Step 7: after kneading into a ball, cover it with a basin, then knead once every 30 minutes, knead 2-3 times. At the end of the last kneading, coat the whole dough with cooking oil and cover it for use;

Step 8: wash potatoes, green peppers and red peppers, cut into hob pieces and slice onion;

Step 9: oil the pot, add millet pepper and scallion (half of the remaining), deep fry over low heat until the scallion turns slightly yellow;

Step 10: turn the heat, pour in the drained chicken, stir fry a few times, then add a small spoonful of salt, a small spoonful of oil consumption, a small spoonful of 13 spices, soy sauce and cooking wine, add the remaining ginger, scallion, garlic segment, add star anise, dried pepper, cinnamon, Douchi and Douban sauce, stir fry quickly;

Step 11: stir fry until the scallion and garlic segments are soft, pour in a can of 330 ml beer, put in fennel and geranium leaves, cover and simmer for 10 minutes;

Step 12: according to the amount of water, add some clear soup reserved in step 4. The amount of water is just over the chicken. Add half of the onion, add a small spoon of sugar, stir fry a few times, continue to cover stew;

Step 13: pour in two spoonfuls of black pepper and four small spoonfuls of cumin powder (the amount of cumin powder can be determined according to personal taste), pour in potatoes, stir fry and simmer;

Step 14: stew until the potatoes start to soften slightly, add green pepper, red pepper and remaining onion, add two spoons of soy sauce, one spoonful of chicken powder and half a spoonful of chicken essence, if the amount of water is too small, continue to add a little reserved clear soup;

Step 15: when the potatoes are completely cooked and the ingredients are soft, add a spoonful of pepper powder. If you like cumin flavor, you can continue to add it according to your taste;

Step 16: load the plate, sprinkle the reserved scallion and garlic sprouts; (others can start, we still have to work hard.)

Step 17: roll the dough to half a centimeter thick, cut into three centimeter wide strips, then slowly stretch and put into the prepared boiling water pot;

Step 18: according to the gluten of flour, it takes about 6-10 minutes to cook;

Step 19: dig a small hole in the middle of the plate, pour the cooked noodles into the plate and mix well.

Materials required:

Chicken: right amount

Flour: right amount

Green pepper: Three

Red pepper: Three

Onion: one

Potatoes: three

Scallion: right amount

Ginger: right amount

Garlic sprouts: right amount

Zanthoxylum bungeanum: right amount

Star anise: right amount

Dry pepper: right amount

Cinnamon: moderate

Fragrant leaves: appropriate amount

Fennel: right amount

Millet pepper: right amount

Douchi: right amount

Bean paste: right amount

Salt: right amount

Sugar: right amount

Chicken powder: right amount

MSG: right amount

Cooking wine: moderate

Soy sauce: moderate

Old style: moderate

Fuel consumption: moderate

Thirteen spices: appropriate amount

Cumin powder: right amount

Pepper powder: right amount

Black pepper: right amount

Beer: moderate

Note: 1. Beer can soften the meat without peculiar smell; 2. When blanching the meat with hot water, no matter whether it is soup or not, it should be used to remove the froth. If not, it will stick to the meat when the froth disappears automatically, that is to say, it is very clean to wash with clean water; 3. Salt should be careful, because Douban sauce, soy sauce, oil consumption and Douchi are all salty; 4. Knead the noodles several times when you have time, and mix them directly if they are high gluten flour; if the gluten is not enough, you can add a little alkali or salt; 5. Use soy sauce instead of syrup Color, with soy sauce is in the frying stage of vegetables from the role of fresh, can not be omitted; 6. At the beginning of unfamiliar words, you can do a small amount of try, do a few more times will naturally remember in mind.

Production difficulty: Advanced

Technology: stir fry

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Mi Zhi Xin Jiang Da Pan Ji Jia Ku Dai Mian