Ingredients: chicken breast 120g, potato 1, carrot 1, onion 1, curry block 35g.

Accessories: red pepper, ginger, soy sauce, cooking wine, sugar, salt and edible oil.

1. Wash and chop the chicken breast. Put the chicken pieces in a cold water pot, add 2 slices of ginger, 1 tablespoon of cooking wine, blanch for 2 minutes, then take them out and rinse off the floating foam on the surface.

2. Boil the oil in the pot, add two spoonfuls of sugar and simmer until the sugar turns dark brown.

3. Quickly add chicken pieces and stir fry for 2 minutes. At the same time, add 1 tbsp cooking wine to remove fishy smell, and 1 tbsp soy sauce to color.

4. Then add onion and ginger slices and stir-fry. Add mushroom slices, carrot slices and potato slices in turn and stir fry together. Pour enough boiling water, the amount of which does not exceed the ingredients, and turn to low heat 10 minute.

5. 10 minutes later, the soup becomes sticky, and the meat and potatoes have been stewed until soft and rotten. Open a bag of chicken curry seasoning and add curry pieces.

6. Let curry and ingredients stick together, and finally put green pepper. Burn until the green pepper is cut off, turn off the fire and take out the pot. Put a bowl of red bean rice on the plate and pour it with rich soup. It's delicious, super delicious.