I haven't eaten chicken for a long time, I miss it very much, and I have done a whole thing that I have never done before—Xinjiang big plate chicken. With reference to a lot of recipes, it turns out that there are not only a thousand Hamletes but also a thousand large-scale chickens in the eyes of a thousand people! Finally, a whole half-self-made practice, the finished product tastes good! If you have the chance to go to Xinjiang to eat an authentic big-pan chicken in the future, it would be great!
First, the sugar color, the chicken pieces are washed and drained, the oil pan oil is slightly more, add a spoonful of half white sugar and burn it, then add the chicken pieces to the color.
Add dried chili, pepper, cinnamon
Pour the beer soy sauce and cook. The non-stick pan used for frying, changed the iron pan when cooking.
Cook a potato for about ten minutes
Then add the spice powder
Add tomato sauce, if there is pure tomato sauce, the acidity is more concentrated. Cover and cook to the crisps of the potatoes, where you can taste the taste for adjustment.
I almost put the broth into the onion green pepper slices and fry the slices.
Add spices as appropriate, don't put too much. A can of beer 500ml is just right, the beer is also more tender, if not, add water and cooking wine.