Materials:

Fresh chicken (1, 500 grams), potatoes (4), green chili peppers (2), red chili peppers (2), green onions (1), ginger (5 slices), garlic (5 cloves), peppercorns (1 tablespoon), dried chili peppers (15), finger peppers (10).

Step 1: Wash and dry the chicken, chopped into pieces, add 2 tablespoons of oil and 1/2 tablespoon of salt and mix well, marinate for 15 minutes Step 2: Peel the potatoes and cut into pieces; wash green and red chili peppers and bell peppers, remove the tip of all diagonally cut into pieces Step 3: Onion to remove the head and tail, cut into segments and then cut in half; garlic peeled off the cloak, ginger slices and wait for the use of Step 4: Boil the pan with 4 tablespoons of oil, put in 2 tablespoons of sugar, stir fry until syrup bubbles. Stir fry 2 tablespoons sugar until the syrup bubbles, then add the chicken and stir fry continuously for color. Step 5: Pour in 15 dried chili peppers, finger chili peppers, green chili peppers and chicken and stir fry for 2 minutes. Season with 1/3 tablespoon salt and 2 tablespoons soy sauce! Note:

1. When stir-frying the sugar color, you must stir-fry it slowly over low heat before adding the chicken and stir-frying it for coloring; too much heat will make the sugar taste bitter.

2, it is recommended to wear gloves to cut green and red peppers and finger peppers, to avoid the juice of the chili pepper spicy hand.

3, the taste of the chicken on the heavy spicy, spicy flavor mainly from the finger and pepper, afraid of spicy people can put less.

4, the big dish chicken before the pot to turn the fire until the soup is thick, can make the chicken and potato flavor better.

5, soy sauce can not be used in the old soy sauce, will make the chicken color dark, the appearance is not good.

6, it is recommended to use wide noodles with soup to eat, wide noodles can absorb more soup is more flavorful.