Peel potatoes, cut into pieces, wash and drain.
Pour oil into the pan and add star anise, ginger, onion, etc. And stir-fry until fragrant.
Then pour in the chicken pieces, add some sugar and a little salt, and stir-fry for a while until the chicken is tight and the skin shrinks.
Pour some cooking wine to remove the fishy smell, and add some soy sauce to fry for a while to color.
At this time, the taste is heavy. You can add two spoonfuls of Laoganma fried red oil, and then add water until the chicken pieces are not covered, because potatoes will be added later. At this time, you can add more water.
Bring the fire to a boil, add a little cooking wine and light soy sauce again, cover the lid and simmer for a while until the water is flush with the chicken pieces.
Add garlic cloves and potato pieces, bring to a boil over high heat, and then simmer over low heat.
When the soup is almost gone, add salt, chicken essence, monosodium glutamate and soy sauce to taste. If the color is not dark enough, you can add some soy sauce.
Collect the fire juice, sprinkle with chopped green onion and serve.