1, preparation ingredients: 500 grams of chicken thighs and 400 grams of potatoes. Accessories: 50g of onion, soybean sauce 1 spoon, 6 crystal sugar, 5 slices of ginger, 2 star anise, 3 dried peppers, 2 tablespoons of cooking wine, 2 tablespoons of aged vinegar, 2 tablespoons of light soy sauce and 0/spoon of oyster sauce.

2. Wash the chicken thigh and cut it into small pieces, boil it in cold water, remove it and rinse it with water. Cut the onion, ginger, octagonal cinnamon and dried peppers for later use. Peel potatoes and cut them into hob blocks.

3. Pour oil into the pot, add 6 small pieces of rock sugar, and stir-fry the sugar color on low heat. Add chicken pieces and stir-fry for color, add potatoes and stir-fry for color, add onion, ginger, octagonal cinnamon and dried peppers, and stir-fry for fragrance. Add 2 tablespoons of cooking wine, 2 tablespoons of aged vinegar, 2 tablespoons of light soy sauce, 1 spoon of oyster sauce and 1 spoon of soybean sauce in turn, and stir-fry the sauce. Add hot water, just after the potatoes.

4. Stew the potatoes on medium heat until they are soft and rotten, and the soup is thick. Just leave a little soup. You can add a little salt to the heavy taste here, but don't add too much, because the seasoning is already salty.