Health effects
White sugar: low in protein
Zanthoxylum bungeanum: dehumidification
Star anise: regulating qi, relieving pain, dispelling cold
Ingredients
Three yellow chickens ( one ) | Line pepper, ( appropriate amount ) |
Dried Chaotian pepper (appropriate amount) | Cooking wine (appropriate amount span> ) |
White sugar ( appropriate amount ) | Light soy sauce (appropriate amount) |
Zanthoxylum bungeanum ( Moderate amount ) | Tangerine peel (appropriate amount) |
Geranium leaves ( Appropriate amount ) | Anise ( appropriate amount ) |
Beer ( a bottle ) | Onions (appropriate amount) |
Ginger (appropriate amount) | Garlic (appropriate amount ) |
Recipe for Xinjiang Spicy Chicken
1. Prepare a 1.5kg three-yellow chicken, clean it and fluff it Burn, wash and set aside.
2. Appropriate amount of fresh chili pepper and dry chili pepper, garlic, ginger and green onion.Wash and set aside..
3.Cut the onion into horse ears, slice the garlic, mince the ginger, and cut the pepper in half
4. Prepare a can of beer.
5.Chop the chicken into mahjong-sized pieces and set aside.Remove the head and feet.
6. Prepare appropriate amounts of peppercorns, bay leaves, tangerine peel and star anise.You can also prepare some sesame seeds.You can put it in the pot or not, depending on your preference.
7. Pour a little more oil into the pot than usual.Heat the cold oil in a pan and add sugar.
8. Boil sugar color over low heat
9.The sugar foam floats to the surface of the oil, and the chicken pieces are poured in to color.
10. Change the fire to high, stir-fry the chicken pieces, then add cooking wine, light soy sauce, and stir-fry ,
11.Then add star anise, tangerine peel, pepper, bay leaves and other seasonings.Stir-fry.
12.Then add the line pepper and Chaotian pepper, add the ginger slices, and stir-fry the green onions.
13. Then pour the beer, cover the pot, and simmer for about 15 minutes
14. When the soup is dry, continue to stir-fry until the bottom of the pot is clear of oil, add salt and remove from the pot.
15.Install the disk.
Tips
1.Use vegetable oil as oil, and put more oil, about twice as much as usual for cooking.
2.Heat the oil in a pan and add sugar for coloring.
3.Fry until the doneness you like is enough.The more you fry, the drier and chewier the meat will be, but be sure not to burn it.
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