Side dishes: potatoes, onions and green peppers.

Seasoning: onion, ginger, garlic, star anise, pepper, fragrant leaves, oyster sauce, salt and pepper.

Cut the chicken leg into small pieces, cut all the onions, ginger and garlic and throw them in. Sprinkle a little pepper and star anise, add a little cooking wine and oyster sauce and marinate for more than 20 minutes.

Then cut the potato into pieces, slice the onion and green pepper, and cut some onion, ginger and garlic; Heat oil in medium heat, add potatoes and fry until the edges of potatoes are a little transparent and some areas are burnt. Stir-fry potatoes directly with some oil, add onion, ginger, garlic, star anise, pepper and fragrant leaves, and stir-fry slowly with low heat; When the seasoning is almost yellow as a whole, the fragrance comes out and throw in a few crystal sugar; Stir-fry until the rock sugar melts, be careful not to burn it! I'm not asking you to take out the caramelized chicken nuggets and throw them into the pot; Stir-fry until brown, add a little soy sauce, oyster sauce and salt to taste; When the chicken skin squeezes out some oil, it doesn't look so plump. Add warm water to stew! In the process of stewing, onions, ginger, garlic and other spices will slowly float out, so you can take them out and throw them away, so as not to affect the beauty of the finished product; You can taste it from time to time when stewing. If it is weak, you can add some oyster sauce. When one third of the water is collected, planting potatoes; When two thirds of the water is collected, plant onions and green peppers; Collect the juice after frying, so that the rich soup can fully wrap all the ingredients; Sprinkle some pepper to taste before cooking;

Chicken skin is burnt, chicken is tender, potatoes are soft, onions are sweet, and green peppers are divided; If you have parsley or shallots, you can also cut some and sprinkle them to taste;