Xinjiang chicken VS Lantian trouser belt noodles

Overview

Please enter a recipe description

Tags

• hot dishes
• common dishes
• old man
• dinner with friends
• dishes
• northwest cuisine
• xinjiang cuisine
• winter recipes
• dinner
• chaotian pepper
• chicken legs
• cinnamon
• colorful pepper
• cooking wine
• doubanjiang
• dried chili pepper
• garlic
• msg
• old soy sauce
• onions
• potatoes
• star anise
• white sugar
• zanthoxylum bungeanum
• ginger
• salt

Ingredients

Steps

1. 1 First mix the noodles, add flour, eggs and salt, mix well first, then add a little water. The noodles should have less water and are harder than the dough for steamed buns.

   

2. 2 After the dough is kneaded until the surface is smooth, place it in a bowl and cover with a film to keep it awake.

   

3. 3 Prepare ginger slices, star anise, dried chilies, Sichuan peppercorns, grass fruits and garlic cloves cut in half,

   

4. 4 Colorful peppers cut into cubes

   

5. 5 Cut potatoes into cubes.

   

6. 6 Cut the chicken or chicken legs into pieces, clean them and place them in a basin.

   

7. 7 Boil a pot of hot water and pour it into a basin containing chicken pieces. After a few times, scoop the chicken pieces into a drain basin to drain away the water. The purpose of this is to wash away the blood on the surface of the chicken pieces, and avoid splashing water, which will make the chicken tight and the resulting chicken will be tight and unpalatable.

   

8. 8 Add more oil to the frying pan, add crushed rock sugar or white sugar to the frying pan,

   

9. 9 Fry until browned, pay attention to the heat, don't burn it, otherwise it will be bitter.

   

10. 10 Pour the aniseed ingredients and chicken pieces into the pot and stir-fry quickly until evenly coated with sugar color,

    

11. 11 Add bean paste and dark soy sauce, continue to stir-fry for 1 minute, add cooking wine, stir-fry evenly, add appropriate amount of hot water, add salt and simmer for 10 minutes.

    

12. 12 Taste the soup and add the potatoes.

    

13. 13 Simmer over medium-low heat until the potatoes are soft, add the bell peppers and stir well, for 1 minute, then turn off the heat. Do not cover it as it will discolor the vegetables.

    

14. 14 While the chicken is stewing, roll out the noodles. Roll the rested dough into a pancake shape on the dough board,

    

15. 15 Fold,

    

16. 16 Cut into two-finger-wide noodles,

    

17. 17 After the chicken is stewed, remove from the heat and cook the noodles,

    

18. 18 Run cold water for a while, OK, eat chicken first, then add noodles...