Secret Xinjiang chicken

Recipe Recommendations

• chicken appropriate amount
• flour appropriate amount
• green pepper three
• red pepper three
• onion a
• potatoes three
• onion appropriate amount
• Jiang appropriate amount
• garlic sprouts appropriate amount
• pepper appropriate amount
• octagonal appropriate amount
• dried chili appropriate amount
• cinnamon appropriate amount
• geranyl appropriate amount
• fennel appropriate amount
• millet pepper appropriate amount
• douchi appropriate amount
• bean paste appropriate amount
• salt appropriate amount
• white sugar appropriate amount
• chicken powder appropriate amount
• MSG appropriate amount
• cooking wine appropriate amount
• soy sauce appropriate amount
• soy sauce appropriate amount
• fuel consumption appropriate amount
• shisanxiang appropriate amount
• cumin powder appropriate amount
• pepper powder appropriate amount
• black pepper appropriate amount
• beer appropriate amount

• slightly spicy
• fried
• half an hour
• senior

Steps for Secret Xinjiang chicken

1

(b) Chicken washing, cutting to 3-4 cm

2

(b) The preparation of a variety of accessories, in which onions and garlic seedlings will cut the green part to shreds and the remainder to segment

3

Put the cut chicken into the cold water pan, half of the prepared onions, half of the ginger chips and half of the peppers, and burn the bonfire and leave the foam

4

Five minutes after the boiler is opened, chicken is collected and half a bowl of soup is taken away from foam and impurities

5

Plate flour into the basin, dig a small pit in the middle and mix it with the hand while pouring water

6

When the flour becomes stylish and a little sticky, it starts rubbing its face

7

Scattered in groups, covered with a basin, then rubped every 30 minutes, two or three times. (b) The entire dough will be painted with edible oil at the end of the last time

8

Cleaning of potatoes, green peppers, peppers, rollers, onions

9

(b) Oil in the pot, with a small amount of pepper and onions (half of the balance), and a small amount of fire to the onions slightly yellowened

10

(a) Turning the fire, and pouring the chicken into the dry water, and then adding a small spoon of salt, a small spoon of oil, a small spoon of 13 fragrances, an old swirl and a proper amount of wine, and pouring it into the remaining ginger, onions, garlic saps and into eight horns, dry peppers, cinnamon, bean and bean bean bean bean sauce

11

(a) A can of 330 ml of beer to be poured into the fully softened onions and garlic saps, and the aroma and fragrances to be put into the cauldron for 10 minutes

12

Depending on the amount of water, the clean soup reserved in step 4 is appropriately added and the amount of water is appropriate for the chicken that has just passed. Half the onion and a spoonful of white sugar to fry and continue with the stew

13

Two spoons of black pepper and four spoons of powder (which can be used in a population way), and a potato, and then a guacamole

14

(a) When the potatoes start to soften slightly, put in pepper peppers and the remaining onions, with two spoons of raw onions, a spoon of chicken powder and half a spoon of chicken concentrate, which, if the amount of water is too small, can continue to be added to a little of the reserved soup

15

When the potatoes are fully ripe and all the food is softened, a spoon of pepper powder can be added to the population ' s taste if you like

16

Loads, onions and garlic

17

(a) Whip the noodles to half a centimetre thick, cut the strips by three centimetres wide, then stretch them slowly and put them in the ready boiler

18

Depending on the convulsion of flour, cooking flour takes approximately 6-10 minutes

19

Draw a small pit in the middle of the plate, so that the boiled face will be mixed into the plate。

Recipe Categories

• hot dishes
• Chinese cuisine
• Elderly recipes
• Northwest cuisine
• Xinjiang cuisine
• Winter recipes