Xinjiang Large Plate Chicken
1.
Pour the oil into the pot, wait for the oil to heat up, put the pepper in the pot, fry the aroma and remove it
2.
Put the white sand sugar in the pot and stir it slowly until the white sand sugar is burnt and turns brown;
3.
Pour the chicken nuggets into the pot and stir-fry for a while on high heat;
4.
Fry the ginger and Chaotian pepper in the pot with the chicken until there is no water in the pot and the chicken pieces are deep-fried and golden brown
5.
Add watercress, then add appropriate salt, quickly stir fry a few times, stir the watercress and salt evenly
6.
Pour some beer in the pot and bring to a boil
7.
Pour the potatoes into the pot and mix well with the chicken nuggets, simmer for 6 or 7 minutes on high heat, then simmer for 10 minutes on low heat
8.
When the potatoes are simmered, add green onions and stir well (be careful not to boil the beer, but not too much beer, just a little soup in the pot)
9.
After about 1 minute, add MSG and garlic, mix well and you can get out of the pot
Tips:
When using the noodles, make the noodles softer and wrap them in plastic film for about 20 minutes (the noodles made by doing this are "glutinous"). After the noodles are finished, roll them out wide and thin. When the chicken is almost ready to eat , Mix noodles under the belt and eat.
