Xinjiang Saute Spicy Chicken

Raw materials:

A fresh chicken (preferably alive),

Seasoning:

Four potatoes, four mushrooms, four green peppers and four red peppers, some onions, ginger and garlic, a handful of peppers and peppers and a dough ball.

Cooking method:

Stir-fry the pepper thoroughly. Pour in chicken, onion, ginger and garlic, and pepper. Stir-fry for a few minutes, pour in soy sauce and water (water must be enough, otherwise the soup with noodles will not taste good), add sugar, salt and cooking wine, and add mushrooms to start stewing 15 minutes. Pour in the potatoes and continue to cook on low heat until the potatoes are cooked. Pour in green pepper and red pepper. It plays a role in coloring, and the spicy taste mainly depends on pepper. Stir fry a little and you can get out of the pot! Load the plate! The bigger the dish, the better. The wider and thinner the belt surface, the better. You can pour the noodles on the chicken.

Characteristics of dishes:

The chicken is tender, smooth and not greasy, with a light beer flavor and a strong Chili flavor. The skin of the potato is crisp, the core melts in the lips, and the soup is delicious and difficult to reach.

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