Materials:

Half a chicken (a family of three is just right, and the other half can be frozen for next time).

Five or six green peppers,

3 or 5 dried red peppers (spicy actually depends on it, depending on your own taste),

2 pieces of star anise, 1 piece of cinnamon and 2 pieces of fragrant leaves;

Appropriate amount of onion and ginger, appropriate amount of cooking wine, 2 tablespoons of soy sauce, soy sauce 1 tablespoon, sweet noodle sauce 1 tablespoon,

Appropriate amount of salt, edible oil and boiled water.

2. Practice:

Clean the chicken and wash the green pepper for later use;

Wash onion and ginger for later use, and wipe dry red pepper for later use; Star anise, cinnamon and fragrant leaves for use;

Chop the chicken into chunks the size of walnuts;

Seed the green pepper and cut it into hob pieces for later use;

Cut onion and ginger into large pieces for use;

Take a wok, add cool oil to the hot wok, add about 1 tablespoon of cooking oil, add star anise, cinnamon and fragrant leaves, and turn to low heat and stir-fry slowly until it is fragrant; (If you particularly like spicy food, you can stir-fry dried red peppers together.)

Add chicken pieces, turn to medium fire and stir-fry until the chicken is discolored, the skin shrinks and slightly scorched;

Add a little cooking wine and continue to stir-fry until the cooking wine is dry;

Add soy sauce and soy sauce, stir-fry evenly;

Add sweet noodle sauce;

Continue to stir-fry until the chicken is evenly colored;

Add onion ginger and dried red pepper, and continue to stir-fry until the onion ginger is fragrant;

Add a proper amount of boiling water, the amount of which depends on the quality of the chicken. If the chicken is older, add more water and stew for a long time to avoid adding water in the middle. If the chicken is tender, or just use an ordinary carnivorous chicken, add less water; After the fire boils, remove the floating foam;

Turn the lid to low fire and stew for 1 2 hours. When the chicken is cooked, turn to high fire and collect the juice.

When the juice is almost exhausted, add green pepper; A complete collection of home-cooked dish practices

Stir-fry until the green peppers are slightly soft, and then add a little salt to taste.