Stewed paper with chicken

Wash the chicken, chop it into pieces, and blanch it in the pan. When blanching, pour some cooking wine into the pan to remove the fishy smell. After blanch the chicken, color the chicken, then add appropriate amounts of potatoes and beans (or not). Then add cloves, pepper, ginger slices, green onion segments, dried peppers, galangal, and salt, add water to simmer over low heat for about half an hour. Add a little vinegar to make the chicken easy to boil and help absorb calcium. (This time I made Sanhuang chicken, which is not easy to cook, so I will stew it for a longer time. If you just make chicken legs, you can stew for 15 minutes.)

Start mixing the chicken while stewing it. To make dough, you must achieve three lights-face light, basin light, and hand light. I made this noodle independently and well by myself. Give me a compliment ~ After the noodle work is done, put on a plastic bag and wake up for a while.

After waking up, continue to make dough...

When rolling dough, roll it out little by little from around, and finally roll it thin and evenly.

After rolling, pour some clear oil into the middle of the dough, then spread out the clear oil and sprinkle with pepper powder and chopped green onion.

Start rolling. When rolling the surface, roll it tightly and evenly.

Cut the carrot into a hob shape and add to the pot.

Cut the rolled dough into small pieces of uniform size.

Put in the dough roll. Place the rows in order, cover the pot, and continue to stew! Simmer over low heat for about ten minutes.

After the water in the pot drains, you are done ~

He specially emphasized that this noodle roll must be shaken and eaten ~o(④_④)o.