Ingredients: Sanhuang chicken, Jiang Mo, minced garlic, onion, dried pepper, pepper, star anise, fragrant leaves, bean paste, beer, green pepper, potato, onion, white sugar, soy sauce, salt, sesame seeds and chopped green onion.
Step: 1. Clean the Sanhuang chicken, cut off the chicken butt, discard it directly, and cut the chicken into large pieces for later use?
2. Slice the green pepper obliquely, slice the onion, and cut the potato into large pieces and put it into the water immediately to avoid discoloration and oxidation.
3. Add water to the pot, blanch the chicken pieces, add cooking wine, onion and ginger slices to remove the fishy smell, remove the floating foam on the surface after the water boils, take out the chicken pieces with a colander for 3 minutes, and drain the water for later use.
4. Put oil in the pan, add Jiang Mo, minced garlic, pepper, dried pepper, star anise and fragrant leaves to stir fry at seven layers of oil temperature, and add bean paste to stir fry red oil; Stir-fry chicken pieces, stir-fry chicken to dry excess water, add soy sauce to color, discharge and extract to improve the taste.
Add another bottle of beer and some water, and the chicken pieces will be flooded. Boil on high and medium fire 10 min.
6. Add potatoes after 10 minutes and cook for10 minutes.
7. When the time is up, add green peppers and onions. After onion and green pepper are cut into sections, add sugar and salt, turn well, and then take out the pot and plate.
8. Finally, pour in white sesame seeds and chopped green onion, and the saute spicy chicken is finished.