Accessories: a little green pepper and red pepper, hot sauce, garlic, Chili powder, a little ginger, half a spoonful of sugar, a little pepper and a little sesame oil.
Practice steps:
1. Cut the chicken into pieces after eviscerating, and soak it in clear water for about half an hour to remove the fishy smell.
2. Wash the soaked chicken and put it on the colander to control the excess water.
3. Wash the prepared potatoes and carrots and cut them into pieces.
4. Divide onion, red pepper and green pepper into four parts, and then soak them in cold water for later use.
5. Cut the onion into 3cm long, slice the garlic and mash the ginger.
6. Prepare a small container, put 3 tablespoons of hot sauce, 2 tablespoons of soy sauce, half a spoonful of white sugar and 1 tablespoon of Chili powder, and mix chopped garlic with ginger, pepper, white sugar and sesame oil until it becomes paste.
7. Prepare a slightly larger container, put the chicken pieces with good water control into it, then pour the prepared sauce on the chicken pieces, and stir well to make the chicken pieces stick with sauce everywhere.
8. Marinate the stirred chicken pieces with salt for half an hour.
9. After the salt is ready, pour about two spoonfuls of oil into the pot and heat it.
10. When the oil is burned to a proper heat, put the chicken pieces made of salt into the pot and stir fry. Stir-fry the chicken pieces completely, and then gently pour water from one side of the pot. Add water to the chicken pieces soaked for three quarters, then cover the pot and heat them on medium heat.
12. Heat the chicken pieces. When the chicken pieces are cooked, add the prepared potatoes and carrots, add the right amount of salt and stir-fry a few times, then cover the pot and continue to heat over medium heat.
13. After heating to a certain extent, the soup becomes less and thicker. Add the onions, peppers and onions and stir-fry them for a few times until the dishes have bright colors.
A plate of spicy and delicious braised potato chicken is ready.