First stir-fry the chicken and then stew it. Here is how to do it:

Preparation materials: 680g native chicken, 100g green pepper, 300g potatoes, 20g oil, 30g rice wine, ? 1 tablespoon county bean paste, 10g ginger, a little green onion, 15g rock sugar, 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce

Preparation steps:

1. Cut the native chicken into pieces and wash them. Peel and cut potatoes into cubes, wash and cut green peppers

2. Prepare seasonings

3. Pour oil into hot pan, add watercress in warm oil, spring onion and ginger until red oil appears

4. Add chicken and stir-fry evenly, then add rice wine

5. Add potatoes, then add light soy sauce and dark soy sauce and stir-fry evenly

6. Add Cover the water and rock sugar with a lid and bring to a boil over high heat, then turn down to low heat and simmer for half an hour (do not add too much water, there is also moisture in the chicken)

7. Then turn to high heat, add green peppers to reduce the juice, then turn off the heat and remove from the pot

8. Serve immediately