Food ingredients: _1. Raw material: a native chicken. 2. Material: 75g potato, 1g onion ginger and appropriate amount of coriander. 3. Seasoning: 2g Weidamei soy sauce, 6g Lee Kum Kee braised sauce, 5g cooking wine, proper amount of peanut oil and 2g pepper. Food production: 1. Chop the chicken and cut the potatoes into hob blocks; 2-3. Boil the water in the pot, put the chicken pieces into the water, and remove the blood stains; 4. Wash the pot, heat it, add peanut oil, add onion and ginger and stir fry until fragrant; 5. Pour the washed chicken pieces into the pot and stir fry; 6. Stir-fry the chicken pieces for about one minute, and add soy sauce, cooking wine, pepper and braised sauce; 7. Stir fry for one minute and add appropriate amount of water; 8. Cover the pot and simmer for 3 minutes; Stir-fry for one minute and add appropriate amount of water; 9. When the chicken pieces are cooked, put in the cut potato pieces; 1. stew for another 15 minutes until the potato pieces are cooked. When the soup thickens into porridge, turn off the heat and add the coriander powder. 1. Chicken eats fire because of its long growth cycle and developed bones and muscles. Therefore, they need to be cooked in advance before they can be cooked with potatoes. If you add potatoes in advance, I am afraid that the cooked chicken pieces will still be difficult to cook. 2. Chicken pieces need to be washed with clear water in advance, so that the fried color will be bright. Stir-fry the chicken pieces after adding them, so that the fried chicken pieces will have a strong fragrance. 3. If you like spicy food, you can add some green peppers when you are out of the pot. The taste is also super good!