How to make Xinjiang saute spicy chicken the most authentic?

Judging from the birth process of Xinjiang saute spicy chicken, Xinjiang saute spicy chicken can also be regarded as the product of national unity, with chicken pieces, related vegetables and staple food; In taste, there are spicy tastes that Xinjiang people like and Sichuan people are fascinated by. Xinjiang saute spicy chicken has experienced development and changes for more than ten years. Xinjiang saute spicy chicken has spread all over the country, and there are many saute spicy chicken with different tastes.

The practice of saute spicy chicken: practice one

Make ingredients

A fresh chicken (preferably killed alive), four potatoes, four mushrooms, four green peppers and four red peppers, a few onions, ginger and garlic, a handful of cinnamon, star anise, fragrant leaves and fennel, a handful of coriander, seven or eight peppers and garlic, and a handful of peppers with many wide bands (depending on the person).

production process

The first step is to cut the fresh chicken into one-inch square pieces. Prepare all kinds of materials.

Step 2: Heat enough oil and stir-fry the pepper thoroughly.

Step 3, add white sugar and stir-fry sugar after the oil is hot, and pour in chicken pieces for coloring. If you don't want to fry sugar, add soy sauce, onion, ginger, garlic, pepper and various seasonings and fry for a few minutes.

The fourth step is salt and cooking wine.

Step 5, add mushrooms and start stewing 15 minutes. (Because chickens are different in age and tenderness)

Step 6, pour in the potatoes and continue to cook on low heat until the potatoes are cooked.

Step 7, pour in green pepper and red pepper. The spicy taste is mainly morning pepper.

Step 8, stir fry a little, and you can cook! Load the plate! The bigger the dish, the better. The wider and thinner the belt surface, the better. You can pour the noodles on the chicken.

Step nine, finally, look at our side dishes. Sugar mixed with tomatoes can relieve the spicy taste. Or prepare more beer or cold drinks!

skill

optimum selection

The best size of chicken is 1- 1.5 kg (2 people) or 2-3 kg (4 people); If you eat alone, you can choose chicken legs and wings (the amount of ordinary plates is enough).

The whole chicken, don't just choose to remember certain parts (such as chicken legs, chicken wings, etc.). ) In order to require the quality of all parts of the chicken. Practice has proved that the whole chicken can be done well (the head and butt can be cut off).

Chop the chicken into pieces, not too big (not easy to taste) but not too small (easy to "paste"). It's a little too big to chop today, because I prefer to eat meat with big mouths, haha ~

What needs special explanation here is that the selection of peppers is very important. It is forbidden to choose short "morning pepper" to "dry pepper" made from line pepper (which is sold in dry goods seasoning places in larger farmers' markets) according to the spicy degree of individuals, generally100g.

Don't choose round-headed green peppers, but slender and pointed ones.

Oil is not too much, but it can't be too little. This quantity cannot be specified. Generally speaking, more is better than less.

Sugar should be finer, and the particles are too big to be completely dissolved in oil.

Garlic is squashed and cut into bubbles for use twice (5-7 squashed garlic and 3-5 bubble garlic). The amount of onion and garlic is adjusted according to personal taste, but practice has proved that the more garlic, the better.

It's too late to cut potatoes after putting water in the pot. Rinse them with cold water a little before entering the pot.

Don't stir the potatoes to the bottom of the pot or mix them with the chicken. It is very easy to paste the pot and put them on the chicken piece by piece.

If you don't have noodles, you can use river powder instead, just like me.