home-kept chicken

550g

potato

100g

green pepper

100g

capsicum annum fasciculatum

20g

ingredients

oil

of appropriate amount

salt

of appropriate amount

oyster sauce

of appropriate amount

eight angles

3 capsules

cinnamon

of appropriate amount

light soy sauce

of appropriate amount

dark soy sauce

of appropriate amount

step

1. Wash the green pepper, remove the seeds and cut into rhombic shapes for later use.

2. Peel the potatoes and cut them into hob blocks, and put them in clear water for later use.

3. Cut the chicken into small pieces, blanch it and take it out for later use.

4. Cut the onion into sections for later use.

5. Cut garlic into pieces for later use

6. Cut ginger into shreds for later use.

7. Heat the oil in the pot.

8. Take out the potatoes and control the water, and fry them in the oil pan until the color is high.

9. The potatoes are fried to golden brown on the surface and removed for later use.

10. Leave the base oil in the pot.

1 1. Stir-fry the chicken.

12. Chicken becomes discolored. Add onion, ginger and garlic and stir fry.

13. Add aniseed and cinnamon into the pot and stir-fry until fragrant.

14. Add oyster sauce, soy sauce and soy sauce to continue to fry the chicken.

15. Add a little boiling water, add fried potatoes, add appropriate amount of salt and cover the lid for 3 minutes. Stir-fry twice in the middle to avoid burning the pot.

16. Sprinkle green pepper in the pot and stir-fry the bell pepper twice, and turn off the heat.

17. Put into casserole.