Ingredients: potatoes (diced), carrots (diced)

Ingredients: onion, ginger, garlic, pepper, aniseed, pepper, oil, soy sauce, cooking wine, vinegar, salt, chicken essence and white pepper.

Practice:

1. Cut the onion into sections, slice the ginger and garlic, divide them into two parts, and half a hot pepper.

2. After the oil is hot, put the pepper into the oil and fry it, then drain it. After the oil is heated again, put a portion of onion, ginger and garlic into the oil and stir-fry. Pour diced potatoes and carrots into the pot and stir-fry, order a little soy sauce, sprinkle a little salt and cook the pot with a little vinegar.

3. Stir-fry the diced potatoes and carrots until they are half cooked, and add water until the diced potatoes and carrots are slightly cooked. At the same time, add one portion of onion, ginger and garlic, 2 cloves of aniseed, half a pepper, soy sauce, cooking wine, salt, chicken essence and white pepper, cover the lid until the soup is almost exhausted, and continue to stir-fry until the soup is exhausted.