1. Ingredients: chicken, taro, onion, ginger, garlic, dried chili pepper, Sichuan peppercorns, bean paste, soy sauce, star anise (a little), kaempferol (a little), salt, monosodium glutamate, sugar, cooking oil .
2. Cut the chicken and taro into pieces, cut the garlic clove into two, slice the ginger, and mince the green onion;
3. Heat the oil in the pot until it is 5 layers hot, and pour in the watercress. Sauce, when it is almost dry, add ginger slices, garlic granules, star anise, kaempferol, dried chili pepper and Sichuan peppercorns. After frying until fragrant, pour in the chicken pieces. When the surface is cooked, add a little soy sauce to color;
4. Then add salt and sugar, stir-fry and then add water to just cover the chicken, then pour in the taro, bring to a boil over high heat, then reduce to low heat and cook slowly until the taro becomes sandy and soft, then reduce the juice over high heat. , sprinkle in MSG, chopped green onion and serve.