The practice of the secret system of Xinjiang plate chicken
\”I haven’t updated it for a year, this time I went directly to the hard dish. The dish that I explored by myself is also a kind of achievement.. The authentic chicken in Xinjiang is not the same as the practice, but because it is Chicken. Now this meat can not make the taste of Shawan that year.
PS: The three yellow chickens in the supermarket are really unpalatable, so it is replaced by chicken milk and wings. The students of chicken are decisive to use the whole chicken to be better ~ Another emphasis, it seems that there are a lot of steps, but it is not complicated, but it seems a bit difficult for details … \”
The practice of the secret system of Xinjiang large plate chicken
1
The chicken was washed , Cut into a block of 3-4 cm;
2
Prepare various auxiliary materials, of which onion and garlic seedlings need Cut the green part into a broken end, and cut the remaining parts into paragraphs;
In the cold water cooker, the prepared onion sections, ginger slices and peppercorns are poured into half, and the fire burns open the foam;
] 4
Remove the chicken 5 minutes after the pot is opened to avoid foam and impurities for half a bowl of soup for use;
] 5
Pour the flour into the pot, dig a small pit in the middle, stir with your hands while pouring water;
6
When the flour becomes flocculent and slightly sticky, start rubbing the face;
7
After kneading into a ball, cover it with a basin, then rub it every 30 minutes and rub it 2-3 times. Apply the entire dough with edible oil when rubbing the last time, cover it with it;
Wash the red pepper and cut the knife, cut the onion slices;
9
Put the oil in the pot, put it in the millet pepper section The onion section (half of the remaining amount), the low heat fry until the onion section becomes slightly yellow;
10
Turn the fire to the fire fire Pour in the drained chicken and stir -fry, then add a small spoon of salt, a small spoon of fuel consumption, a small spoon of thirteen incense, old soy sauce and cooking wine, put in the remaining ginger slices, green onions, garlic seedlings Putting in octagonal, dried peppers, meatGui, tempeh and douban sauce quickly stir -fry;
11 Stir fry until the onion segment and garlic seedlings are completely softened. , Pour a can of 330 ml of beer, put the fennel and fragrant leaves, and stew it for 10 minutes;
12 [12
12 [ 123] According to the amount of water, appropriately add the soup reserved in step 4, and the amount of water should be based on the chicken. Put half of the onion, add a small spoon of white sugar and stir fry a few times to continue to stam it;
13
Pour two in two in two Spoon black pepper powder, four small spoon cumin powder (cumin powder can be determined according to personal taste), pour into potatoes, stir -fry and stamped with a Wenhuo stew;
14
When the potato starts to soften slightly, add green pepper, red pepper and the remaining onions, add two spoons of raw soy sauce, a spoonful of chicken powder and half a spoonful of chicken essence, if the water is too much, it is too much water to be too much. Shao can continue to add a little reserved clear soup;
15
Waiting for potatoes to be completely cooked, all kinds of ingredients become soft, all ingredients become soft In the future, add a spoonful of peppercorns, and those who like cumin can continue to add according to personal taste;
Installed the plate , Sprinkle the reserved onion and garlic seedlings; (others can start, we have to continue hard)
17 Roll the dough to half centimeters thick, cut three centimeters wide strips, and then slowly stretch it in the prepared boiling water pot;
[ 123]
18
According to the different degrees of flour, it takes 6-10 minutes to cook noodles;
]
19
A small pit in the middle of the plate, mix the cooked noodles into the plate.
Tips
1. Beer can soften the meat and have no odor; The soup is used to go to the floating foam. Because if you do n’t go, when the foam is automatically disappeared, it will stick to the meat, and it will be cleaned even if you wash it with water;
3. Salt should be cautious, because bean paste sauce, soy sauce, oil consumption, and tempeh are all all all. It is salty;
4. Noodles have time to rub a few more times.You can add a little alkali or salt;
5. The old soy sauce replaces the color of the syrup, and the use of raw soy sauce is in the stir -fried stage.If you can do a small amount, you can try it a few more times.
] 5 
10 
Stir fry until the onion segment and garlic seedlings are completely softened. , Pour a can of 330 ml of beer, put the fennel and fragrant leaves, and stew it for 10 minutes; 
Roll the dough to half centimeters thick, cut three centimeters wide strips, and then slowly stretch it in the prepared boiling water pot; 
