Xinjiang Large Plate Chicken
1.
Cut chicken and potatoes, and cut green peppers. Boil the chicken in water first, and cook until white, set aside. This way the chicken will be softer and more tender, and the stewing time will be shortened.
2.
Add 2-3 tablespoons of sugar after the oil is hot;
3.
When the color is red (saccharified), add the chicken and stir fry. After the chicken turns red, pour a little soy sauce and stir fry for a while.
4.
Add a few tablespoons of Pixian bean paste according to your personal tolerance;
5.
Then add the Chaotian pepper, peppercorns, ginger slices, aniseed, and stir-fry well; (pay attention to heat)
6.
Pour in beer and start to stew without the chicken;
7.
Simmer for about 5 minutes, with a little less soup, add potatoes and continue to simmer;
8.
Stew and stew, stew and stew, after another 10-20 minutes, about half of the soup is left, stir fry until the soup thickens, add green peppers, add some chicken essence, and fry a few times to get out of the pot.
9.
Finished~!
Tips:
PS: 1. The fire should not be too big, the chicken should be added as soon as the sugar is melted, and the frying time should not be too long, just color it;
2. After the chicken is stir-fried, you can put the beer first, and then put the sauce and the like to prevent it from becoming mushy due to poor control of the heat.
3. Served with rice or pressed belt noodles, it's great!
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