Xinjiang Large Plate Chicken
by A little girl has grown up
Favorite
Difficulty
Hard
Time
1h
Serving
2
1. Half a local chicken ready to be thawed.
2. Chop, wash and drain.
3. Prepare green peppers, coriander, potatoes, chicken sauce, green onions, garlic cloves and ginger, and cumin powder.
4. Wash potatoes to cut into pieces.
5. Remove the stems and seeds of the green pepper.
6. Wash coriander and cut into sections.
7. Cut the onion into thick pieces.
8. Start the pot and burn oil (3 times the usual cooking).
9. Add rock sugar and stir-fry sugar color.
10. Add the chicken nuggets, stir fry and coat with sugar.
11. Add green onion and other spices.
12. Add special chicken sauce for large plates.
13. Add cumin powder.
14. Add potato wedges and onion segments and stir fry.
15. Add salt and light soy sauce.
16. Add fuel consumption.
17. Add Tsingtao Beer.
18. Simmer the soup over medium heat for 45 minutes.
19. When the big pan is about to be out of the pot, pour the green pepper cubes and cook until they are broken.
20. Before serving, sprinkle with coriander to eat in large chunks.
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