1. Prepare ingredients: 250g of meat in front, 1 root radish. Seasoning: ginger 1, onion 1, garlic 2.5, green garlic seedling 2, green pepper 2, dried pepper 3-4, star anise 1, fragrant leaves, bean paste 1, 2 soy sauce, half a spoonful of soy sauce, and cooking wine 65438+.

2. Wash the white radish, change the knife and cut it into pieces of appropriate size and put it on the plate for later use. Fat meat and lean meat with meat in front are cut into pieces of about 2 cm and put on a plate for later use. Ginger and garlic are cut into small particles, green garlic seedlings are cut into sections, and green peppers are cut into small pieces.

3. Put a little oil in the wok, stir-fry the fat meat with a medium and small torch until it is brown, then pour in the lean meat pieces, stir-fry the lean meat with steam until it is slightly yellow, add 1 tablespoon cooking wine, add onion, ginger, garlic, aniseed and fragrant leaves, and add a spoonful of bean paste at the same time, stir-fry it with the fragrance of a medium and small torch. Add boiling water until the meat is not cut, cover with low heat and stew for 30 minutes.

4. After stewing, pour in radish, cover and continue stewing for about 20 minutes, pour in green pepper and green garlic seedlings, add 1 spoon chicken essence at the same time, and stew for about 1 minute.