Large Plate Chicken (spicy, Spicy)
1.
Cut the chicken legs into 2 cm pieces and marinate them with salt, monosodium glutamate, pepper, cooking wine, and light soy sauce for 10 minutes. Carrots, potatoes cut into hob pieces, green pepper slices
2.
Boil water, wear chicken, rinse and control water, stir-fry chicken with a little oil, add dark soy sauce to color (fry and pour out)
3.
A little oil, stir the ingredients, add bean paste, stir-fry with red oil, add dried chili, pepper, spices, and stir-fry for a fragrance
4.
Add chicken, spray cooking wine, add water, cover the chicken
5.
Add potato pieces, carrots, and cook over low heat
6.
Add the green peppers before the juice is boiled and stir fry out of the pot
Tips:
Pick out the small ingredients and spices before serving. Potatoes and carrots can be put in water in advance, (potatoes are harder to cook). Authentic large plate chicken, potatoes are not fried or put in water, but cooked (add more water is needed)
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