Wash the chicken and chop it into small pieces, and cut the carrot into hob pieces.

2.

Sliced ginger and garlic,

3.

Heat the pan, pour in the oil, and fry half the ginger.

4.

Pour the chicken pieces, stir-fry until the water is dry, and stir-fry the chicken to get oil.

5.

Open the chicken to reveal the chicken oil, put a spoonful of bean paste on the chicken oil, fry it, and then stir well.

6.

Put the remaining ginger slices.

7.

Add a salt and stir well.

8.

Pour in carrots and stir fry.

9.

Add the clear water that submerges the chicken nuggets and carrots. When the fire boils, turn to low heat and burn slowly.

10.

Cook until the chicken bones and carrots are soft, then collect the juice. When the soup is scarce, add garlic, stir fry, add a little soy sauce, and take off the pot (it is better to sprinkle a little chopped green onion)