Tools/materials: chicken legs, mushrooms, potatoes, cooking wine, green and red peppers, onions, ginger, garlic, dried peppers, rock sugar, soy sauce, sweet noodle sauce, casserole and colander.

1. Wash the chicken legs first, then chop them into pieces, put them in a basin, wash them several times, then soak the chicken pieces in clean water for about 15 minutes, and then wash 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 from the mushrooms, then slice them, clean the potatoes, peel them and cut them into small pieces, remove the heads and seeds from the green peppers, then cut them into diamond-shaped pieces, slice the onions, shred the ginger, cut the garlic into pieces, and then prepare two dried peppers.

4. Pour the oil into the pot, add the rock sugar after the oil is hot, and turn to low heat and stir fry slowly. When the big bubbles become smaller and the bubbles are purplish red, add the chicken pieces, stir-fry evenly, add the onion, ginger, garlic and dried Chili, stir-fry and add a spoonful of sweet noodle sauce and a spoonful of soy sauce.

5. Stir-fry, add hot water, and boil the chicken pieces with high fire. Then add mushrooms and stew for a while, add some soy sauce and oyster sauce, and stew for 10 minute. Then pour the chicken pieces into the casserole, add the potatoes, cover and simmer for 5 minutes. Finally, add green pepper and cut it off.