Prepare raw materials.

2

Processing ingredients: peeled potatoes and cut into pieces, chopped chicken pieces into smaller pieces, sliced ginger and sliced onion stems.

three

Boil water in the pot, add onion, ginger slices and aniseed, and blanch the chicken pieces in water.

four

Remove the chicken pieces that have been blanched and control the moisture.

five

Pour three spoonfuls of vegetable oil into the wok, pour in potato pieces and fry them. Set aside.

six

Put two spoonfuls of oil in the wok, pour in the chicken pieces and stir-fry until the chicken pieces are slightly yellow.

seven

Break the onion and ginger slices, peppers, aniseed and garlic, pour in a spoonful of cooking wine, a spoonful of white sugar and half a spoonful of spiced powder, and stir-fry evenly to make the seasoning fragrant.

eight

Pour the potato pieces in and stir fry.

nine

Add two spoonfuls of soy sauce and continue to stir fry.

10

Stir-fry potatoes and chicken pieces and color them evenly.

1 1

Add two bowls of water, but not a little more chicken and potatoes.

12

Pour in two spoonfuls of salt, cover the lid and bring to a boil. Simmer for an hour and a half on low heat. Season with monosodium glutamate and sprinkle with chopped green onion.