1. The prepared raw materials, chicken, potatoes, ginger and onion are all cut, pepper is cut, pepper and star anise are appropriate.

2. Put a little oil in the pot and add sugar to make the soup color.

3. When the sugar melts and floats, the picture looks like the sugar color is fried.

4. Then quickly stir-fry Pixian bean paste and stir-fry red oil.

5. Pour in the chicken pieces and stir fry.

6. Stir-fry and color the chicken pieces evenly. When the meat shrinks, add ginger, garlic, onion and spices.

7. When the aroma of ginger and garlic is fried, add enough water. And add chicken essence, I didn't add salt, because the bean paste is very salty, you can taste the soup, if the salt taste is enough, you don't need to add it.

8. When the chicken is stewed until soft and rotten and the soup shrinks, add the cut and watered potatoes.

9. When the potatoes are soft and rotten and the soup is received at the bottom of the pot, add the chopped pepper.

10. Stir-fry for a few times, and then serve. If you like cumin, you can add cumin powder!