Main material: Three yellow chicken 1000 grams. Chop it into pieces, wash it, add onion ginger cooking wine and blanch it. Side dishes: 500g potatoes, peeled and cut into small pieces. 200g green and red pepper. Belt surface 100g mixed ingredients: 120 grams of scallions, 40 grams of ginger slices, 60 grams of garlic (half garlic, half pat) Spices: Two anises, 4g Chinese prickly ash and 6g dry chilli. Cinnamon 5 grams, one seeded grass fruit, two pieces of Angelica dahurica. Cooking: 1. Add a proper amount of vegetable oil into the pot, add 40g crushed yellow rock sugar, and stir fry the sugar color. 2. After it turns into jujube red, add chicken nuggets, stir fry and color it. Pour in the ingredients, spices and bean paste, and stir fry until fragrant. 3. Add a tablespoon of cooking wine to stimulate the fragrance. 4. Add boiled water to just cover the chicken, and add 40g light soy sauce and 10g old soy sauce. 5. Turn the water to low heat and simmer for 40 minutes. 6. Add salt and soy sauce, add potatoes and simmer for 20 minutes. 7. Add green and red peppers, turn on the fire to collect the juice, and pour in half of the scallions and garlic. 8. The large plate is covered with leather, and the chicken pieces are spread on it. Limerick: Big Chicken - Author: Ah Dou, Chef Chop the local chicken, blanch the water first, and stir fry the sugary fried chicken. Star anise, cinnamon, onion, ginger, garlic, Chinese prickly ash, dried chili Angelica dahurica cooking wine bean paste, light soy sauce and boiled water. Braised chicken nuggets and side dishes with noodles in large plates.
主料：
三黄鸡1000克。
剁成块，洗净后，加入葱姜料酒焯水。
配菜：
土豆500克，去皮后，切成小块。
青红椒块200克。
皮带面100克
配料：
大葱段120克，生姜片40克，大蒜60克（一半蒜末，一半拍一下）
香料：
八角2个，花椒4克，干辣椒6克。
桂皮5克，去籽草果一个，白芷两片。
烹饪：
1、锅中加入适量植物油，下入黄冰糖碎40克，炒糖色。
2、变成枣红色后，下入鸡块翻炒上色，把配料，香料，豆瓣酱倒进去，一起炒香。
3、加入一大勺料酒，激发出香味。
4、加开水刚好没过鸡肉，加入生抽40克和老抽10克。
5、水开后改小火，焖40分钟。
6、补充盐和老抽，下入土豆，焖20分钟。
7、放入青红椒块，开大火收汁，倒入一半大葱和大蒜。
8、大盘铺上皮带面，把鸡块铺上去。
打油诗：
《大盘鸡》-作者：大厨阿斗
土鸡剁块先焯水，炒出糖色煸鸡肉。
八角桂皮葱姜蒜，花椒草果干辣椒
白芷料酒豆瓣酱，生抽老抽加开水。
焖熟鸡块和配菜，面条垫底大盘装。
Main material:
Three yellow chicken 1000 grams.
Chop it into pieces, wash it, add onion ginger cooking wine and blanch it.
Side dishes:
500g potatoes, peeled and cut into small pieces.
200g green and red pepper.
Belt surface 100g
mixed ingredients:
120 grams of scallions, 40 grams of ginger slices, 60 grams of garlic (half garlic, half pat)
Spices:
Two anises, 4g Chinese prickly ash and 6g dry chilli.
Cinnamon 5 grams, one seeded grass fruit, two pieces of Angelica dahurica.
Cooking:
1. Add a proper amount of vegetable oil into the pot, add 40g crushed yellow rock sugar, and stir fry the sugar color.
2. After it turns into jujube red, add chicken nuggets, stir fry and color it. Pour in the ingredients, spices and bean paste, and stir fry until fragrant.
3. Add a tablespoon of cooking wine to stimulate the fragrance.
4. Add boiled water to just cover the chicken, and add 40g light soy sauce and 10g old soy sauce.
5. Turn the water to low heat and simmer for 40 minutes.
6. Add salt and soy sauce, add potatoes and simmer for 20 minutes.
7. Add green and red peppers, turn on the fire to collect the juice, and pour in half of the scallions and garlic.
8. The large plate is covered with leather, and the chicken pieces are spread on it.
Limerick:
Big Chicken - Author: Ah Dou, Chef
Chop the local chicken, blanch the water first, and stir fry the sugary fried chicken.
Star anise, cinnamon, onion, ginger, garlic, Chinese prickly ash, dried chili
Angelica dahurica cooking wine bean paste, light soy sauce and boiled water.
Braised chicken nuggets and side dishes with noodles in large plates.
大厨阿斗不会做皮带面吗？
这糖色炒了个什么鬼
讚
主料：
三黄鸡1000克。
剁成块，洗净后，加入葱姜料酒焯水。
配菜：
土豆500克，去皮后，切成小块。
青红椒块200克。
皮带面100克
配料：
大葱段120克，生姜片40克，大蒜60克（一半蒜末，一半拍一下）
香料：
八角2个，花椒4克，干辣椒6克。
桂皮5克，去籽草果一个，白芷两片。
烹饪：
1、锅中加入适量植物油，下入黄冰糖碎40克，炒糖色。
2、变成枣红色后，下入鸡块翻炒上色，把配料，香料，豆瓣酱倒进去，一起炒香。
3、加入一大勺料酒，激发出香味。
4、加开水刚好没过鸡肉，加入生抽40克和老抽10克。
5、水开后改小火，焖40分钟。
6、补充盐和老抽，下入土豆，焖20分钟。
7、放入青红椒块，开大火收汁，倒入一半大葱和大蒜。
8、大盘铺上皮带面，把鸡块铺上去。
打油诗：
《大盘鸡》-作者：大厨阿斗
土鸡剁块先焯水，炒出糖色煸鸡肉。
八角桂皮葱姜蒜，花椒草果干辣椒
白芷料酒豆瓣酱，生抽老抽加开水。
焖熟鸡块和配菜，面条垫底大盘装。