The practice of Xinjiang spicy chicken

I am not an authentic Xinjiang native, but I came to this land with the development of new oil fields and have lived here for 21 years. From the initial unaccustomed to now falling in love with this place.

Xinjiang is a multi-ethnic autonomous region with colorful ethnic customs, vast land, rich underground resources and agricultural and sideline products, especially cotton, grapes, cantaloupe and so on. There are many natural and different scenery, and there are many unique delicacies, which make every friend who travels to Xinjiang praise!

Xinjiang cuisine: stewed lamb, large plates of chicken, hand pilaf, lamb skewers, hand-grabbed meat, mutton soup, grilled buns, pulled strips, baked eggs, scones, oil buns, bun buns, roasted whole lamb, haggis, oil tower, smoked horse meat, yogurt lumps, milk tea, na ren roasted whole lamb, haggis, oil tower, spicy red skin, tintin fried noodles, minced meat noodles, oiled meat noodles, Ili horse intestines, smoked horse meat, naan, ququ soup, back hand noodles, Qiong Qiong rice, Shar kull, thin skin buns, peppery lamb hooves, stir-fried roasted meat, won pit roast meat...

For people like me who don't eat anything but chicken, seafood, and big meat, Xinjiang's big plate chicken and spicy chicken say that I love it the most. Often do it yourself at home. Here's a quick look at the steps:

1, buy a chicken or chicken leg can be (the amount of food according to the number of family members themselves), wash and chop into small pieces, green onion ginger garlic cut well and spare (garlic is relatively more, you can peel 3 whole garlic, one-third of the garlic sliced, the rest chopped into minced, ginger sliced, green onion cut into segments), millet pepper cut into circles, dried red pepper water to soak this, dried pepper more, peppercorns, large ingredients, cinnamon, grass and fruits to pat open with a kitchen knife for backup. Side dishes potatoes must, other according to their preference, potatoes cut into hob pieces for later. I also put onions and eggplant.

2, put cold water and chicken nuggets together in the pot, pour cooking wine, boil and fish out the chicken nuggets, rinse the foam with cold water, and dry the water.

3, pour a little more cooking oil into the pot, burn until 30% hot, pour in peppercorns, large ingredients, cinnamon, grass fruits, change the heat to stir-fry for a while, fish out the seasoning block, and then wash the dried pepper of the blisters, pour the water into the pot, stir-fry for about half a minute, then add millet pepper, continue to stir-fry, out of the red oil, and then put in a few pieces of rock sugar or a small amount of sugar, after saccharification, pour in chicken nuggets and onion ginger garlic, continue to stir-fry, add cooking wine, raw soy sauce, oil consumption, and then continue to stir-fry, add the right amount of water (not over chicken nuggets) after coloring. Cover the pot and heat on high heat to change to medium heat, simmer for a while, when the soup goes down halfway, pour in potatoes and eggplant, continue to stir-fry for a while, then add salt and stir-fry, then add the right amount of water (no need to go through chicken nuggets and vegetables, just give half the water to the dish), stew for a while, stir-fry again, continue to stew until the potato stew noodles are cooked ( cooked), then pour in the minced garlic and stir-fry a few times, out of the pot and put on a large plate can be served. A delicious Xinjiang spicy chicken is ready.