Ingredients: 500g chicken legs, 200g tomatoes, 200g potatoes, 10g green onions, 5g ginger, 10g garlic, 5g coriander, 20g onions, 20g carrots, salt, cooking wine, 10g MSG, white sugar, 10g dark soy sauce, star anise 5g.

1. Wash and cut the chicken legs into pieces, and cut the tomatoes into pieces.

2. Cut the potatoes into hob pieces and put them into a bowl filled with water.

3. Slice the onion, ginger and garlic, cut the coriander into sections, cut the onion into cubes, and cut the carrot into cubes. ?

4. Pour 250g of water into the pot, add chicken pieces, blanch the blood, skim off the blood foam, and pour it into a colander and set aside. ?

5. Add oil, heat over high heat, add star anise and stir-fry. ?

6. Add chicken pieces and stir-fry over high heat. Add onions, ginger, garlic and saute until fragrant. Add tomatoes. ?

7. After the tomatoes are fried, add the onions and stir-fry. Add dark soy sauce, salt, chicken essence, cooking wine, and sugar and stir-fry evenly. ?

8. Add 350 grams of water, add potatoes and carrot pieces. ?

9. Bring to a boil over high heat, then reduce to low heat, simmer for 15 minutes, remove from the pan and serve on a plate.