Raw materials:

One fresh chicken, potatoes, dried chili peppers, green chili peppers, salad oil, green onions, ginger, garlic, Sichuan peppercorns, cooking wine, soy sauce, salt, chicken essence. (The amount of raw materials varies from person to person)

Preliminary preparation:

1. Chop the chicken into pieces of about 3 cm, and cut the potatoes into pieces of about 3 cm (slicing can also be done) But it should not be too thin), after the dried chili peppers are boiled

cut into two pieces, cut the green chilies into pieces with a hob, cut the green onions into sections, slice the ginger, and cut into two pieces of garlic cloves.

2. Turn on the pot. Pour an appropriate amount of salad oil into the pot. When the oil is hot, pour the potato cubes (slices) into the pot and fry until golden brown. Remove and set aside. Put an appropriate amount of Sichuan peppercorns into the oil and fry them thoroughly, then pour the chicken pieces into the pot and stir-fry for a few minutes. Add the cooking wine and dried chili peppers. Stir-fry the dried chili peppers until they produce red oil, then add the onions and ginger. Stir-fry until fragrant. Add appropriate amount of soy sauce and stir-fry. Now you can add water. The amount of water should cover the chicken pieces. After the water boils, add garlic, salt and chicken essence. Cover and simmer over medium heat for about ten minutes. Add the fried potato cubes (slices), simmer for another four to five minutes, add the green chili peppers to the pot, stir well and stir-fry until cooked. It is ready to serve.

You can also put a little cumin in the large plate of chicken to make it taste better, just a little bit. You might as well give it a try.

I also found one, but it is similar:

1. Clean 1 chicken, wash and chop into small pieces and set aside.

2. Potatoes are indispensable. Many people even skip the chicken in order to eat the potatoes in the chicken. Just 2-3 potatoes are enough for one chicken. Too many potatoes will not taste good. Peel the potatoes and cut into chopstick-thick slices, rinse with water to remove the starch and set aside.

3. About 100 grams of dry pepper, wash and cut into sections. If you like spicy food, you can add more. There is no fixed requirement.

4. Keep 1 bottle of beer as a spare. This is not for you to drink. It is for adding water to the chicken to stew the chicken.

5. 2-3 tablespoons each of Sichuan Pixian douban and white sugar.

6. Slice 1 piece of ginger, smash 4-5 cloves of garlic, cut green onion into sections and set aside, add a little pepper, MSG and salt.

7. How can a large plate of chicken be served without belt noodles (other noodles can be substituted, and they need to be wide)? When eating this chicken, one is for the potatoes inside, and the other is for the noodles at the end. These are the two most delicious things.

8. Cooking oil (don’t be stingy, be sure to add more oil, otherwise the chicken will be dry and unpalatable~~ Heat it up, add the peppercorns to the pot, fry them until they are fragrant, and take them out

9. Add the white sugar to the pot and stir slowly until it burns and turns brown and floats to the surface of the oil. Remember not to turn black. If it turns black, it will smell like paste and seriously damage the taste of the chicken. Add the chicken and stir-fry until browned.

10. Add the Pixian bean paste (if you feel it is not salty enough, add salt appropriately) and stir-fry for a few times, then mix the bean paste and salt evenly. The time must be short~~~If the time is long, the water in the chicken will be killed by the salt, and eating the chicken will be like chewing wood.

11. Put the beer into the pot. , bring to a boil. The amount of beer depends on the amount of meat and potatoes, usually half a bottle. I poured a bottle into the pot, but it was not much.

12. Put the potatoes into the pot. Stir well with the chicken and cook. First cook over high heat for 6 or 7 minutes, then cook over low heat.

13. Add the chicken to the pot and cook over high heat for a while.

14. Add the ginger and dried chili pepper (red) to the pot and stir-fry together with the chicken until there is no water in the pot and the chicken pieces are fried to a golden color.

(Do you think this works?)