Half a cock

One green onion

One potato

Half red and half green peppers.

A few slices of fragrant leaves

Illicium verum 2.3 capsules

Spiced powder, white pepper, ginger, a little cooking wine

thick broad-bean sauce

The practice of large-scale chicken (family version)?

Wash the rooster first and cut it into pieces. Wash away the blood with warm water. Some people like to blanch chicken first, but I think the fresh taste will be lost.

From the oil pan, stir-fry the green and red peppers first, slightly cooked, then put them aside.

Cut the scallion into sections and stir-fry in the oil pan for fragrance.

At the same time, add: fragrant leaves, a few slices of ginger and star anise. Stir-fry with green onions.

Pour in the chicken and stir-fry with the aniseed.

At the same time, add: spiced powder, white pepper, and cooking wine.

Stir-fry for fragrance.

Clip out the green onions, add light soy sauce, dark soy sauce and color, and stir-fry with white sugar and high fire.

Add appropriate water, and after the fire rolls up, turn on a small fire and stew. It will take more than half an hour. There will be a lot of foam during the period, and I will skim it off.

When the water is about half dry, pour in the diced potatoes, stir-fry, and then stew to let the potatoes rot. Don't cut the potatoes too small, or they will rot and disappear.

When the potatoes are almost crisp and rotten, drain the juice by fire, pour in the green and red peppers and green onions in front and stir fry.

Remember not to stew after the dish is poured, because it has been fried before, and the green and red peppers should be crisp and delicious.

Then pour in the bean paste, and I dug a big spoon. Because the bean paste itself is salty, you should choose whether to add salt according to your personal taste.

Finally, the pot is filled and finished.