Main Ingredients

200g noodles, 500g chicken, 60g corn

Accessories

Appropriate amount of oil, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of water, appropriate amount of onions 60g potatoes, 80g carrots, 50g green pepper, appropriate amount of red pepper

Steps

1. Heat the oil in a pan and sauté the dried red pepper and Sichuan peppercorns until fragrant.

2. Add chicken pieces and stir-fry evenly.

3. Add light soy sauce and dark soy sauce to enhance the flavor.

4. Add salt and water and simmer.

5. Stew the chicken.

6. Add corn, potatoes and carrots and stew until cooked.

7. Add onions and green and red peppers to enhance the flavor.

8. Add noodles.

9. Cover the pot and simmer for 10 minutes.

10. Mix the stewed noodles evenly and serve.

1. Remove the stems and seeds of the green and red peppers, wash and cut into pieces.

2. Peel and root the yellow onion, wash and cut into pieces.

3. Peel the potatoes, wash them and cut them into pieces.

4. Wash and cut the chicken into pieces, blanch it in a boiling water pot until the bleeding water comes out, take it out and wash it.

5. Heat the wok, add oil, turn to medium-low heat, add a little sugar and stir to dissolve the sugar