On the basis of Xinjiang Dapan chicken, Sichuan flavor Dapan chicken is improved, which is more suitable for Sichuan people.
One piece for each, Sannai and cinnamon
1 small piece of ginger
1 spoonful Pixian Douban
2 tsp sugar
1 spoonful of soy sauce
2 teaspoons soy sauce
3 teaspoons cooking wine
1 bottle of beer
Half an onion
1 green onion
100g green pepper
5 dried peppers
Right amount of Zanthoxylum bungeanum
Three star anise
3 fragrant leaves
Step 1Chop the chicken into large pieces, boil the water in the pot until it boils, pour in the chicken pieces, carry the water for 2 minutes, remove them, wash them with clean water and drain them.
Step 2Slice ginger, onion, scallion and green pepper into small pieces. Prepare dried pepper, Chinese prickly ash and spices.
Step 3Cut the potatoes into small pieces and cook them half done (with a little salt).
Step 4Prepare the seasoning you need.
Step 5Heat the oil in the pan, pour in 2 tbsp sugar and stir fry over low heat until sugar color.
Step 6Pour in the chicken and stir fry, dry the water, add 3 tbsp cooking wine and stir fry, then add ginger slices, green onion, dried pepper and spices in turn, finally add 1 tbsp soy sauce, 2 tbsp soy sauce and 1 tbsp Douban sauce, stir well, pour in beer and boiling water to submerge the chicken, and then put appropriate amount of salt to stew (the time depends on the quality of the chicken, the supermarket's Sanhuang chicken will cook for more than ten minutes, If you are a native chicken, you need to press it in a pressure cooker for 3 minutes.
Step 7Then pour the potatoes into the pot to cook, when the soup is not much, put in onion and green pepper, collect the juice and start the pot.