Processing ingredients: peeled potatoes, chopped chicken, sliced ginger and sliced onion stems.

3 Boil water in a pot, add onion, ginger slices, aniseed and chicken pieces.

4 blanched chicken pieces, remove and control the moisture.

5 pour three spoonfuls of vegetable oil into the wok, pour in potato pieces and fry until cooked.

6 put two spoonfuls of oil in the wok, pour in the chicken pieces and stir fry until the chicken pieces are slightly yellow.

7. Slice the onion and ginger, pepper, aniseed and garlic, pour in a spoonful of cooking wine, a spoonful of white sugar and half a spoonful of spiced powder, and stir well to make the seasoning fragrant.

8 pour in the potato pieces and stir fry.

9 Add two spoonfuls of soy sauce and continue to stir fry.

10 Stir-fry potatoes and chicken pieces and color them evenly.

1 1 Add two bowls of water, but no more chicken and potatoes.

12 pour in two spoonfuls of salt, cover the pot and bring to a boil. Stew for an hour and a half. Season with monosodium glutamate and sprinkle with chopped green onion.