2. Scrape off the old skin of the carrot, wash the ginger and garlic and cut into sections for later use.
3, the pot is sitting on the fire, first practice the chicken oil in the fat block with small and medium torches, you can refuel as appropriate, and then turn on the fire and add the cut chicken pieces to stir fry.
4. After the chicken pieces are fried and discolored, add a spoonful of bean paste and stir-fry the bean paste with a spatula.
5. Then pour a small amount of vinegar and cooking wine into the pot and stir-fry the chicken.
6. After the chicken is fried, put 2 bowls of cold water in the pot and cover the pot to cook.
7. After the soup in the pot is boiled, add the chopped Jiang Mo and minced garlic, cover the pot and continue to simmer for half an hour.
8. When the stewed chicken is 80% rotten, you can put in the sliced carrots. Carrots are still a little hard to cook. Cook for another 20 minutes, taste the salt and add salt as appropriate.
9. After carrots and chicken are cooked, you can add a small amount of chicken essence and turn off the fire!