Food preparation: walk a chicken (2-3 kg is appropriate) 500g a yellow potatoes, onions, peppers, Daqing 1, chili garlic ginger 50g; 15g, 20g, 20g 2 green onions, aniseed, cinnamon 1 pieces, 2 pieces of leaves, the amount of green pepper, green onion 20g
Condiments: salt, pepper, white sugar, soy sauce, chicken essence, and wine
Practice:
- Blisters the octagonal cinnamon leaf and green pepper with warm water, spare; garlic pat, ginger slices, shallot cut, spare;
2, the chicken is well disposed. First we should arrange the chicken oil and cut it into strips, then tear the chicken skin out of the chicken neck and remove the lymph (harmful to the human body), and cut the chicken into 2 cm squares.
3, potatoes cut into cubes 3 cm, soak up the diced onion reserve; reserve; green peppers cut into uniform slices;
4, add the amount of water in the pot, the chicken cold water pot boiled water, add wine 30g, boil skim floating foam, remove and drain;
5, after the heat add oil, add chopped chicken oil, fish oil, spices soaked into the pan, add onion ginger garlic and chili fried, golden fried onion ginger garlic will remove all spices abandoned, add chicken, stir fry for 5 minutes until the fire in the water stir fry until;
6, chicken stir fry adding bean sauce and chopped potatoes, fried in the fire Chili oil after adding an appropriate amount of soy sauce and stir fry until color, add appropriate amount of water, add 500g beer, shallot in a knot together into the pot, a small fire to burn 25 minutes to 20 minutes after the onion knot don't pick out;
7, you can flavor scallion remove, add a pinch of salt, pepper, sugar and chicken, then add a little soy sauce fresh, add green peppers and onion flakes, stir fry for a while adding proper amount of oil you can pan ming.
8, the delicious chicken will be done.
Tips:
The chicken fried with chicken oil is more fragrant, and it's also the key to making a big dish of chicken.
The taste of the stew is more fragrant, more pure, more fresh and more delicious.
3, all the spices stir fried flavor to remove, taste more pure, don't worry about chewing flavor, onion knot boiled for a long time will increase the acidity, so, to take in some of the flavor must promptly remove oh
食材准备：走地鸡一只（2-3斤为宜） 黄皮土豆500g，洋葱一个，大青红椒各1各，干辣椒段50g；大蒜15g,生姜20g，大葱20g，八角2个，桂皮1小块，香叶2片，适量青花椒 ，小葱20g
调味品：盐、胡椒粉、白糖、酱油、鸡精、料酒
做法：
1、把八角桂皮香叶和青花椒用温水泡起来，备用；大蒜拍碎，生姜切片，大葱切断，备用；
2、鸡处理好了，先整理出鸡油，切成条备用，鸡脖处撕开鸡皮把淋巴去掉（对人体有害），把鸡斩成2厘米的方块；
3、土豆削皮切成3厘米左右的滚刀块，用清水泡起来备用；洋葱切成小方块备用；青椒红椒切成大小均匀的片备用；
4、锅中加入适量清水，将鸡肉冷水下锅焯水，加入料酒30g，大火烧开撇去浮沫，捞出沥干备用；
5、过烧热后加入适量油，加入切好的鸡油，捞出油渣，将泡好的香料加入锅中，再加入葱姜蒜和干辣椒段炒香，葱姜蒜炸成金黄色后将所有香料捞出弃用，放入鸡肉，中火煸炒5分钟至水汽炒干为止；
6、鸡肉炒香后加入适量豆瓣酱和切好的土豆块，中火炒出红油后加入适量老抽翻炒至上色，加入适量清水，再加啤酒500g，小葱挽成结一起丢入锅中，开中小火烧至25分钟，烧至20分钟后将葱结捡出不用；
7、将葱结捞出后即可调味，加入适量的盐、胡椒、白糖和鸡精，再加入少许酱油提鲜，最后加入青红椒和洋葱片，翻炒片刻加入适量明油即可出锅。
8、美味的大盘鸡就做好了。
小贴士：
1、用鸡油炒出来的鸡肉更香，也是做出味道的大盘鸡的关键所在哦
2、用啤酒炖煮味道更香更纯更鲜更好吃。
3、所有香料煸炒出香味后捞出不用，吃起来会更纯粹，不用担心嚼到香料，葱结久煮还会增加酸味，所以，在取到该有的味道后一定要及时捞出哦
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