Preparation materials: 5 chicken legs, potato 1 each, green pepper 1 each, ginger 1 each, a little soy sauce, 2g salt, onion 1 each, 2 star anise, garlic 1 each, a little soy sauce, 2 tablespoons sugar and a little pepper.

Wash the chicken legs and cut them into pieces, and boil a pot of boiling water at the same time.

Second, blanch the chicken pieces in boiling water.

Third, prepare onions, ginger, garlic, pepper and aniseed.

Fourth, put oil in the pot and turn on a small fire. When the oil temperature is high, add two spoonfuls of sugar and stir-fry the sugar color. When the sugar melts and there are some bubbles, add the chicken pieces.

5. Stir-fry the chicken pieces and color them, then add the onion, ginger and pepper and stir-fry them for fragrance.

6. Then add soy sauce and soy sauce at a ratio of 3: 1, and stir-fry until the color is uniform.

Seven, after adding the right amount of water, the water has not touched the chicken pieces, and after the water is boiled, the floating foam is removed.

Eight, then go to the electric pressure cooker to choose the chicken and duck program and stew.

Nine, take it out of the pressure cooker and put it into the wok. Add potatoes and garlic.

Ten, after the potatoes taste, add green peppers and stir fry a few times.

Eleven, the pot can be eaten.