Xinjiang Chicken!

First, pour the chicken pieces into the water (so that all the impurities and blood in the chicken will come out, and the stewed chicken will not be fishy), then wash it twice to clean the impurities, add cooking wine, dark soy sauce, light soy sauce, pepper, Sichuan peppercorns, and a little salt (the dark soy sauce and the bean paste will be salty), soak for 20 minutes, and it will taste good

Prepare green peppers, onions, potatoes, wash them, cut into large pieces and set aside

Cut green onion, garlic, ginger and Chaotian pepper into sections and set aside

Add oil to the wok, add the green onion, ginger, garlic and pepper segments, stir-fry slowly over low heat until fragrant, take out all the fried stuff first, use this fragrant oil to stir-fry the bean paste, stir-fry the bean paste until the red oil is released and the aroma comes out

Stir-fry the bean paste until fragrant and the red oil will appear

Add the marinated chicken pieces, stir-fry for a while, pour in two cans of beer, and add a little hot water to just cover the chicken pieces, bring to a boil over high heat, and simmer slowly over low heat

After twenty minutes, add the cut potatoes, a few pieces of rock sugar, and simmer

After twenty minutes, add the chopped onions and green peppers, and simmer for another five minutes. Okay, take it out of the pot!

Overview

Tags

Ingredients

Steps