Main ingredients

Chicken thighs: 2 pieces

Potatoes?: 2 pieces

Accessories

Springs? : 3 pieces

Green onion?: 1 piece

Green pepper?: 1 piece

Garlic: appropriate amount

Ginger?: appropriate amount

Star anise?: half

Cinnamon: 1 piece

Grass fruit: 1 piece

Cumin: 7 pieces

Pepper noodles: appropriate amount

Dark soy sauce: appropriate amount

Light soy sauce: appropriate amount

Fuel consumption: appropriate amount

Cooking wine: appropriate amount

Panthoxylum bungeanum?: appropriate amount

Dried chili pepper: appropriate amount

Salt: appropriate amount

Sugar: appropriate amount

Doubanjiang : Appropriate amount

Specific steps

Step 1

1. Cut chicken legs into pieces, use a small spoonful of dark soy sauce, consume oil, appropriate amount of pepper noodles, a little Salt and marinate for half an hour. Cut potatoes into cubes and soak in water.

Step 2

2. Cut the garlic cloves into cubes, leaving a larger piece and cut into fine minced garlic (I like super fine); Slice ginger; Cut green peppers into cubes; Cut green onions into large sections; Cut green onions into small sections; Dried chili scissors: Classify and set aside: 1. Garlic Put the cubes, ginger slices, dried chili peppers, star anise, grass fruits and cumin in one category for later use; 2. Put the green onion segments and minced garlic into one category for later use; 3. Keep the green pepper cubes aside.

The third step

3. Heat the oil pan, heat it slightly, and sprinkle a handful of peppercorns on it. Then heat it to 70% heat and add sugar. When the sugar starts to melt and you think it will change color, add the chicken pieces! Stir-fry until your hands are tender. Stir-fry until the water content of the chicken is greatly reduced (this is very important, otherwise the meat will always feel fishy and not fragrant). Stir-fry until the aroma of Sichuan peppercorns comes out. Overflow - at this time, sprinkle a spoonful of cooking wine and listen to the thunder in the pot. Stir fry for another half minute, remove the pot, and put everything in the pot out for later use.

Step 4

4. Reserve the base oil for frying the chicken, scald it, and add the potatoes to fry. Fry until the surface of the potato pieces changes color a little, take it out and set aside.

Step 5

5. Heat the oil in the pan again, add in the grass fruit, star anise, cinnamon, fennel, ginger, green onion, garlic, dried chili, and bean paste. , stir-fry until all kinds of aroma are overflowing, pour all the fried chicken into the pot, stir-fry for a few times, and then add the fried potatoes. Continuously stir-fry until everything in the pot is evenly colored, add water to completely cover the potatoes and chicken.

Step 6

6. Bring the pot to a boil over high heat, add appropriate amount of light soy sauce, dark soy sauce (a little), turn down the heat to low, cover the pot and cook slowly. Cook until more than half of the water inside has evaporated, add green peppers and continue cooking. (At this time, you can taste the salt of the soup. If it is too light, add an appropriate amount of salt)

Step 7

7. Seeing that the water in the pot is almost bottoming out, Uncover the pot, add a little sugar, stir-fry evenly, and turn to high heat to reduce the juice. After the juice is collected, find a beautiful big bowl to serve it out. While it's still hot, quickly pile the chopped green onion and minced garlic on top of the hot food (note that you pile it, not sprinkle it!). At this time, it is recommended that you wash the pot and give the food some time to allow the minced green onions and garlic to activate all the aromas in the body with the heat! Then! You can eat