Chinese Food
Pan fried chicken
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Dapan chicken is a traditional Xinjiang food. Many people like it. Its dishes are bright in color, smooth and spicy chicken, soft waxy and sweet potatoes, spicy and fragrant, thick and thin, which are the best on the table. It's very suitable to try at home. -
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients. Two chicken legs, three chicken wings, two potatoes, one green pepper, one red pepper, half onion, some ginger, some garlic. Seasonings include: proper amount of edible oil, two spoons of Pixian bean paste, 15g of rock sugar, 1g of salt, 1g of chicken essence, 10ml of raw soy sauce, two pieces of star anise, proper amount of prickly ash, proper amount of fragrant leaves, proper amount of dry pepper and a can of beer.
Step2:Chop chicken legs and wings into pieces, peeled potatoes into pieces, green peppers into pieces, onions into pieces, red peppers into pieces, ginger slices, garlic slices, dried red peppers into sections for standby.
Step3:Add some water to the pot. Then cool the pot. Blanch the chicken for use.
Step4:Put the cooking oil into the pot. Heat the oil, and then add the star anise, pepper, dried pepper, fragrant leaves, garlic, ginger, stir fry to give the fragrance.
Step5:Put Pixian bean paste in the pot and stir fry it to produce red oil.
Step6:Put the chicken into the pot and stir well.
Step7:Add the sugar and stir fry until the color is on.
Step8:Pour the beer and a bowl of water into the pot. Bring to a boil and simmer for 15 minutes.
Step9:Stew the potatoes in a pot for 15 minutes.
Step10:When stewing potatoes, put the baked Nang bought in advance into the oven and bake it at 200 ℃ for 5 minutes. Then take it out and cut it into eight pieces. Put it on the plate for standby.
Step11:Put the green pepper, red pepper and onion into the pot, stir fry them evenly, and start to collect the juice over high heat.
Step12:Season with a teaspoon of salt. Then add another teaspoon of chicken essence and stir well.
Step13:Finally, you can serve the chicken on the baking Nang.
Step14:Finished product drawin
Cooking tips:1. The traditional way to make large plate chicken is to chop the whole chicken into pieces. It's common practice. A chicken can't eat all at once. So I only use chicken legs and wings. When you do it, you can use the whole chicken or choose the parts of the chicken according to your own preference. 2. It needs to be stable, accurate and ruthless to chop chicken. It's a strenuous job, especially to chop frozen chicken. I don't know. Just give this glorious task to the male compatriots. You are only responsible for standing by and praising them. ~ 3. Beer can add a lot of flavor to this dish. So it's not recommended to change it into water. 4. Pixian bean paste has a strong salt taste, so be careful when adding salt. I put salt at the end, which is the same reason. At this time, you can taste the taste of the whole dish first. How much do you need. 5. The soup of the big dish chicken is very delicious. So, when collecting juice, don't take it too dry. Leave some for noodles or rice. 6. Baked Nang was bought outside in advance. A few yuan each
