Hunan cuisine

Ingredients: 1 three-yellow chicken (about 1 catty), 1 onion, 2 tomatoes, 1 potato (about half a catty), 3 carrots (about half a catty) ).

Seasoning: 8 cloves of garlic, 3 green chili peppers, 3 dry red chili peppers, appropriate amount of aniseed, light soy sauce, sugar and tempeh.

The method is basically the way to stew meat:

1. Wash the whole chicken with warm water, remove the chicken legs, wings, neck and head, and cut the remaining chicken body into pieces. 6~8 large pieces and wash them with warm water.

2. Put the chicken pieces into boiling water with a little salt and rice wine, boil until the water boils again, skim off the blood foam and cook for another 1 minute, remove and drain.

Peel the potatoes and carrots, wash them and cut them into semi-circular slices about half a centimeter thick.

Cut onions and tomatoes into 12 pieces each.

Peel and wash the garlic, lightly pat it to loosen it, and cut the green chili into sections.

3. Heat the wok, add 2 tablespoons of oil, add garlic and stir-fry until fragrant, then add green chili and dry red chili and stir-fry for 2 minutes.

Then add half a bowl of light soy sauce, aniseed, 1 tsp tempeh and 2 tsp sugar, stir-fry evenly, add water just enough to cover the semi-finished product, and simmer over high heat until the soup is less than half its original size. Reduce the heat slightly and simmer until the soup is almost 1/4 of its original size.