Xinjiang Dapan chicken(xin jiang da pan ji )

Xinjiang Dapan chicken

Introduction:

"Xinjiang Dapan chicken is one of my favorite dishes. I can't resist the spicy taste. In fact, it's not complicated, so I'll make a big bowl every other time. "

Production steps:

Step 1: cut chicken and potatoes, green pepper and so on. Cook the chicken in water, turn it white and set aside. It's softer, and it's easier to stew.

Step 2: heat the oil and add 2-3 spoonfuls of sugar;

Step 3: when the color is red, stir fry the chicken. When the color of the chicken turns red, add a little soy sauce and stir fry for a while.

Step 4: put a few spoonfuls of Pixian Douban sauce according to your personal burden;

Step 5: add Chaotian pepper, Zanthoxylum bungeanum, ginger slices, large ingredients, stir well; (pay attention to the heat)

Step 6: pour in the beer and start stewing without chicken;

Step 7: stew for about 5 minutes with a little less soup. Add potatoes and continue to stew;

Step 8: stew and stew, stew and stew, about 10-20 minutes later, about half of the soup is left, keep frying, until the soup becomes thick, add green pepper, put some chicken essence, and then fry a few times out of the pot.

Step 9: finish ~!

Materials required:

Sanhuang chicken: moderate amount

Potatoes: moderate

Beer: moderate

Pixian red oil bean paste: right amount

Pepper: right amount

Chaotian pepper: right amount

Ginger slices: right amount

Zanthoxylum bungeanum: right amount

Star anise: right amount

Soy sauce: moderate

Sugar: right amount

Note: PS: 1, the fire is not too big, a sugar will immediately put chicken, fried time is not too long, coloring is good; 2, chicken stir fry can first put beer, then put sauce and so on, in order to prevent the grasp of bad heat, paste. 3. With rice, or press out the belt surface, very good!

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: medium spicy

Chinese PinYin : Xin Jiang Da Pan Ji