Yuncheng large plate chicken recipe

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  1.First chop the chicken legs into pieces of the same size

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  2.Peel the potatoes and cut them into uniformly sized pieces

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  3.Cut the ginger and garlic and set aside

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  4.Prepare appropriate amounts of peppercorns, aniseed, bay leaves, fennel, and pepper

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  5. Put the chicken pieces in cold water, blanch them and set aside

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  6.Put an appropriate amount of oil into the pot and heat it.When the oil temperature is 80% hot, add an appropriate amount of rock sugar

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  7.When the sugar turns dark red , pour in the chicken nuggets

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  8.When the chicken is colored, add the pepper segments and ginger in sequence.Garlic, bean paste, hot pot base, stir-fry until fragrant

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  9.Add fresh soup (hot water You can also), add peppercorns, aniseed, fennel, bay leaves, oil, cooking wine, and appropriate amount of salt in sequence, bring to a boil, then reduce to low heat and simmer for 20 minutes (add the potatoes to the pot after simmering for 15 minutes)

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  10. Prepare flour, add 2 grams of salt and one egg white; knead the dough with warm water and knead repeatedly.After kneading, let the dough rest for 5 minutes and set aside

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  11.Wash the noodles and repeat Knead it into a long strip like your little finger.You can apply a little oil during kneading to prevent sticking.

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  12.Stretch the long noodles into noodles of even thickness

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  13.Put the noodles into the pot Medium, cook for 4 minutes, the fragrant large plate chicken pasta is ready

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  14. Take out the pot, Complete