Chicken soup is very suitable for dry winter weather.
shiitake (Lentinus edodes), an edible mushroom
|Two to three|
light soy sauce
|Two to three|
|One or two|
|One or two pieces.|
How to make Xinjiang Big Plate Chicken
Peel the potatoes and cut into hob pieces, shallots cut into segments, ginger slices, green pepper and onion cut into small pieces. Mince the chicken and rinse with water, cool water in a pot to remove the smell, add a few slices of ginger and wine on high heat to skim the foam, remove the chicken with cold water Rinse well.
Add a little oil to the pan, add the sugar and simmer slowly until bubbling. Be sure to simmer slowly over low heat.
It’s about simmering enough.
Add the chicken and stir-fry until brown, add some salt and stir-fry for a while to serve.
In a small amount of oil in a pan, add dried chili, pepper, star anise, strawberries, sesame leaves, ginger and garlic to explode the aroma.
Add the good color of the chicken and stir-fry to taste, add a small amount of light soy sauce.
Add the right amount of water to the pan without the chicken. Bring to a boil over high heat and simmer gently for one hour. It can also be simmered in a pressure cooker.
Add potatoes and mushrooms, stir-fry and simmer until chicken is crispy.
When the potatoes are ready, add the shallots, peppers and onions and simmer over low heat for two minutes.
Remove from the pan. Serve the noodles on the bottom of the plate, and serve the vegetables on the noodles. .