auxiliary materials: vegetable oil (1.5 tablespoons), bay leaf (3 pieces), dried pepper (1 handful), pepper (2 grains), tsaoko (1 piece) and sugar (1/2). Peel potatoes and carrots and cut them into pieces

3. Wash green and red peppers and cut them into pieces, blanch the chicken pieces and drain them

4. Pour a little oil into the pot, stir-fry the blanched chicken pieces until they are slightly yellow, and add onion, ginger, garlic, pepper, tsaoko, dried pepper and fragrant leaves to stir-fry continuously

5. Cook the cooking wine. Leave the noodles in the soup

6. Add the potatoes and carrot pieces, and after boiling, turn to low heat to stew the potatoes until they are cooked thoroughly

7. Add the green pepper, and collect the soup slightly

8. Add a little salt to the flour, add water to form a smooth dough, divide it into ingredients, cover it with vegetable oil and wake up for more than 3 minutes

9. Spread the cooked noodles on the bottom of the big plate, and pour the cooked large plate chicken on it.