Ingredients: 520g chicken, potatoes, mushrooms (soaked in water in advance), red pepper and green pepper.

Seasoning: soy sauce, oyster sauce, light soy sauce, dark soy sauce, pepper, white sugar or rock sugar, cooking wine, ginger, garlic, dried pepper and star anise.

Exercise:

1. Sauce: 2 tbsps soy sauce 1 tbsps oyster sauce 2 tbsps soy sauce 1 tbsps soy sauce a little pepper.

2. Put 1 spoon of cooking wine and ginger slices into the chicken nuggets in cold water, cook for 2 minutes to remove the floating blood, and then take out and drain.

3. Pour in the right amount of oil. When the oil is not hot, add 1 tablespoon of half sugar and stir-fry until brown. Add chicken pieces and stir-fry until the sugar color is even.

4. Add ginger, garlic, dried pepper and star anise and stir fry until fragrant. Add the prepared sauce and stir fry evenly. Add potatoes and mushrooms and stir fry.

5. Add an appropriate amount of water (mushroom water is also acceptable), cover the pot and bring to a boil, and simmer for 15 minutes. Finally, add green pepper and red pepper and stir fry 1 min.

Tips:

Stir-fried sugar color must be small fire, it is best to use rock sugar, not too long, it will be bitter.

It is suggested that the soup should not be too dry, and you can leave some juice for bibimbap.