Pan fried chicken recipe-Chinese Food-best chinese food recipes-cooking food

Step1:After cleaning the chicken, cut it into small pieces (a Xinjiang child said that the pieces I cut are too small). Blanch them with boiling water to remove blood and dir

Step2:Cut the dried hot pepper. Slice the scallion and ginge

Step3:Put two tablespoons of oil in the pot. Put pepper in the oil when it's warm. Fry it over low heat to make it fragrant and then fish it out

Step4:Put 1 tablespoon of sugar in. Stir quickly to melt the sugar

Step5:When the sugar turns brown, pour in the chicken pieces and stir quickl

Step6:Stir fry with bean paste, dried chili and scallion and ginger. Stir well with 1 teaspoon soy sauc

Step7:Pour beer into the pot without chicken (more beer will be poured soon after volatilization

Step8:Add two anise and a piece of cinnamon. Bring to a boil, turn to medium low heat, and simmer the chicken for 20 minutes (in the meantime, open the pot to watch. I'm a novice and afraid of drying the pot. If the pot is going to dry, add some beer

Step9:Peel potatoes and cut them into pieces. Stew chicken until eight ripe. Add some salt to taste. Pour potatoes into the pot and stir well

Step10:Continue to stew for about 15 minutes. When the potatoes are cooked, add the green and red peppers and stir them evenly, and then you can get out of the pot

Cooking tips:1. Local chicken or Sanhuang chicken should be selected for the big plate chicken. I don't have local chicken here. It's also good to use Sanhuang chicken. What I ate in the shop last time is usually chicken meat. 2. The amount of potatoes depends on my own preference. I put a big potato. The amount of chili is also the same. I have my own self-knowledge. I can accept the amount. 3. Beer for stewed chicken can make the chicken more delicious and tender. Beer is more volatile. I use 500g-1 Bottle. Used a bottle and a half. Finally, the soup is not much. 4. The bean paste itself has a salty taste. So we must pay attention to adding salt. Don't put too much. A proper amount is good. 5. I didn't put the old soy sauce. The color of the big dish chicken I ate in my university is similar to this one. The children in Xinjiang told me that the color is actually darker than this one. 6. Green and red peppers play the role of ingredients. They can make the color of the big dish chicken more beautiful and delicious.