2. Specific operation: put the cut chicken into the pot, add more salt, wash it with clear water, wash it several times, remove the blood and control the water for later use. Cook a handful of dried peppers, not too spicy. You can put more to enhance the color and fragrance. Prepare onions, ginger and garlic for later use. Slice the ginger, cut it from the section, and don't cut the garlic. Prepare seasoning. There are many fragrant leaves, star anise, pepper and pepper.
3. Cut the potatoes into hob blocks, wash them several times, soak them in water and remove the starch. Put more oil in the pot than usual cooking. Put a handful of rock sugar (sugar can be used if there is no rock sugar) and stir-fry the sugar color.
4. Put the chicken pieces into the sugar and stir fry quickly. When the skin is slightly tight, add pepper, star anise and fragrant leaves and continue to stir fry. After adding spices, add onions, ginger and garlic.
5. Add potatoes and stir fry for a while, then add salt. Add more salt at this time, because the water is added later. If you put too much salt, you can add more water. If you put less ingredients, there will be no taste, even if you put them in the end, there will be no taste. After adding salt, add dried Chili, stir-fry twice, and then add water. You can control the quantity yourself. You can put it in half or almost flush with the ingredients. Bring to a boil, turn off the heat, cover the pot, and stew for 10- 15 minutes.
6. When braised pork, cut two green peppers and cut them into diamond-shaped pieces. When you stew chicken, you can put green pepper in it and stir it a few times.