Ingredients: 800g of chicken leg meat, 300g of potato, 50g of pepper, 80g of onion, 40g of bean paste, 2 tablespoons of sugar;

Accessories: oil, salt, aniseed, coriander, dried pepper, onion, garlic, cooking wine.

Big-plate chicken

1

Blanch the chicken pieces in water. Clean up the blood. Control water for standby.

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2

Peel the potatoes and slice them with an oblique knife. Wash, soak in water for a while, take out and control the water for later use.

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three

Pepper, onion, coriander, bean paste and aniseed are ready.

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four

Add enough oil and fry the potato chips first. The fried potato chips are not fragile during cooking.

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five

Potato chips don't need to be fried too much, just take them out after a little discoloration. If there is too much oil in the pot, pour out a little, turn the oil to low heat, add sugar (I put two spoonfuls), stir with a shovel, and enlarge the material.

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six

Add the chicken pieces. Keep stirring with a shovel. Colour meat evenly.

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seven

Add bean paste and a little soy sauce.

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eight

Stir fry until the meat is firm and red, then add water.

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nine

My son likes vegetable soup and bibimbap, so I add more water. After the pot is boiled, add the potato pieces, add salt, cover and stew for ten minutes, and the potato pieces will be delicious.

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10

Remove the lid, add the onion and pepper, stir well, and cook the onion and pepper for half a day.

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1 1

Sprinkle with coriander and serve.

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