Home-cooked Xinjiang Large Plate Chicken
1.
Prepare the ingredients: tomatoes, potatoes, onions, colored peppers. I don’t like green peppers. I use the sharp peppers. Chicken I use.
2.
Wash the chicken and set aside
3.
Prepare the onion, ginger, garlic and other seasonings
4.
The chicken must be blanched in a pot under cold water! cold water! cold water! cold water! So that the meat will be soft and rotten
5.
Add Chinese pepper, bay leaf, star anise and cumin
6.
Add cooking wine
7.
Remove the floating foam and fill it out. Sometimes there are small chicken feathers that have not been plucked out. It is easy to pull off after blanching.
8.
Make half a catty of noodles with half a catty of noodles, add half of the cold water and make the dough to make the noodles when the chicken is stewed
9.
Stir-fried sugar color, appropriate amount of oil and rock sugar, adjust the amount of rock sugar according to personal taste
10.
The medium heat is completely melted and stirred continuously to make it evenly heated
11.
Stir-fry the sugar color at medium and small fire to completely bubbling. You must be impatient and fast, not too early or too late.
12.
Immediately add the chicken. A few seconds later, it will become bitter. The sugar color is not ideal.
13.
If you don’t add braised sauce, soy sauce, soy sauce or regular soy sauce can be used
14.
Scallion, cut into small pieces, garlic, sliced ginger
15.
Add stir fry
16.
Add tomatoes and stir fry
17.
Add potatoes and stir fry
18.
Add a can of beer and add beer. You don’t need cooking wine. The beer removes the fishy smell, enhances the flavor and enhances the color, and makes it easier to soften.
19.
Just a can of beer without adding water
20.
The braised sauce already has a salty taste. Stew with appropriate salt until the potatoes are soft and rotten.
21.
At this time the noodles are almost awake and soft and smooth
22.
Pull the sliver experience dry goods! : The noodles must be rolled out a little thinner and cut twice as wide as the required width. After the noodles are cut, start to boil the water. This will take a while for the noodles to wake up and stretch the noodles.
23.
The noodles that wake up are very good to stretch, pull the noodles up and down while throwing the water to boil the noodles.
24.
The kungfu chicken and potatoes in the noodle pot are soft and rotten. Add hot peppers and bell peppers onions
25.
Cook the noodles and remove them in cold water according to personal preference
26.
Just cut off the hot pepper and turn off the delicious big chicken. Put the chicken on the sliver and start it. There is no big plate at home. Use a big plate and cover the big plate of chicken on the noodles. It is no different from the restaurant.
Tips:
The chicken is blanched with cold water. Under normal circumstances, there is no need to add water to the beer. If it is salty at the end or the soup is less, add water, you must use hot water. The process has been as detailed as possible. Welcome to leave a message
