Ingredients: chicken legs, mushrooms and potatoes.

Accessories: cooking wine, green pepper, onion, ginger, garlic, dried pepper, rock sugar, soy sauce and sweet noodle sauce.

1, wash the chicken legs first, then chop them, put them in a basin, wash them and wash them several times. Then soak the chicken pieces in clear water 15 minutes, then clean them and control the water for later use.

2. Add an appropriate amount of water to the pot, put the chicken pieces into the pot with cold water, put some ginger slices, put some cooking wine, boil over high fire, and skim off the floating foam on the surface. Then remove the cold water at a time, so that the chicken is more solid and can wash away the impurities on the surface.

3. Remove the roots of mushrooms, then cut into pieces, clean potatoes, peel and cut into small pieces, and remove the heads and seeds of green peppers and red peppers. Then cut into diamond-shaped pieces, onion into pieces, ginger into silk, garlic into pieces, and then prepare two dried peppers.

4. Pour the oil in the pot, put the rock sugar after the oil is hot, and turn to a small fire for slow frying. When the big bubble becomes smaller and turns purple, add the chicken pieces and stir-fry evenly. Add onion, ginger, garlic and dried pepper and stir fry. Add a spoonful of sweet noodle sauce and a spoonful of soy sauce and stir fry evenly.

5. After stir-frying, add hot water, no chicken pieces, bring to a boil over high fire, and then add mushrooms to stew for a while. Add some soy sauce and oyster sauce, stew for 10 minutes, pour the chicken pieces into the casserole, then add the potatoes, cover and simmer for 5 minutes. Finally, add green and red peppers and cut off the peppers.