material

1 chicken, 3 potatoes, 200g green pepper, 20g dried pepper, a little pepper, a little cinnamon, a little star anise, a little onion, a little garlic cloves, a little ginger slices, 1 tomato, cooking wine with little blood, a little soy sauce, a little sugar and a little fragrant leaves.

working methods

1. Wash chicken (broiler or grass chicken that can be fried), cut into pieces, and drain. Dice the potatoes, not too big. Shred green peppers for later use. Chop onion, ginger slices, garlic cloves, tomatoes, pepper, star anise, fragrant leaves and dried cinnamon peppers, and put them in a bowl for later use.

2. Heat the pot, pour in the right amount of oil, then add the white sugar, and when the white sugar turns golden and bubbles, pour in the chicken pieces and stir fry quickly. It is important that chicken pieces are not colored. Stir-fry all the time, so that the chicken is tight and fragrant. The way to judge whether the water is fried is to see if the chicken has shrunk. It would be nice if it shrank.

3. Pour pepper, scallion and other ingredients into the pot and continue to stir fry. At this time, you will feel fragrant, and then pour in potatoes. After stir-frying, pour in a little soy sauce and stir-fry evenly, then add a proper amount of water, cover the pot and simmer. Don't use too much water, but you can add more water if you want to mix flour.

Don't forget to stir fry in the process of smoldering, so as not to touch the pot. When the potatoes are tender, pour in the green pepper and continue to stir fry. Taste the salt, add a little salt, and then turn off the heat and take out the pot.