Sauce: 2 tablespoons soy sauce, 2 tablespoons soy sauce 1 spoon, 2 tablespoons oyster sauce, appropriate amount of salt, and appropriate amount of thirteen spices.

Ingredients: 250g of potatoes, 4 chicken legs cut into pieces (about 500g), 230g of noodles, 20g of crystal sugar, 6 cloves of garlic, 6 dried peppers, 5 small pieces of onion, 1 star anise, 2 fragrant leaves, cinnamon 1 small pieces, appropriate amount of pepper, 4 pieces of ginger, and green and red peppers/kloc each.

Put the chicken in cold water and add ginger cooking wine to remove the fishy smell. After boiling the floating foam, remove it, wash it and control the moisture for later use. Pour the oil in the pot, put the rock sugar, and stir-fry the rock sugar to get a sugar color. Add the chicken and stir-fry until it is evenly coated with sugar, then add the ingredients and stir-fry until fragrant.

Stir-fry Pixian bean paste with 1 spoon until fragrant, then pour in the juice, add potatoes and raw materials, and bring to a boil with hot water. Turn to low heat, cover the lid and cook for 15 minutes, open the lid and put noodles, cover the lid and simmer for 5 minutes, then open the lid and put green pepper, and then cover the lid and simmer for 3 minutes.