Ingredients: half a chicken, 3 fragrant leaves, 5g of rock sugar, soy sauce 1 0g, chicken essence 1 g, coriander 1 piece, peanut oil 1 0g, cooking wine 1 0g, 2 potatoes, and green pepper/kloc.

Accessories: appropriate amount of salt

1, first prepare all the ingredients.

2. After the chicken is washed, chop it into small pieces with a knife.

3. After peeling the potatoes, cut them into hob blocks with a knife, slice the green peppers and red peppers, and chop the onion and ginger.

4, after the pot is hot, pour peanut oil to heat it, add pepper and star anise, grass carp and cinnamon, fragrant leaves and rock sugar, and slowly fry the fragrance with a small fire, and stir-fry the chives and ginger.

5, add chicken pieces, stir fry quickly for a while.

6. At this time, add soy sauce for seasoning and color matching. If you like dark colors, you can add a little soy sauce.

7. Add cooking wine to remove the fishy smell of chicken.

8, according to personal taste, add the right amount of salt to taste.

9. Continue to stir-fry the fire quickly until all the ingredients are evenly mixed, and put the water that overflows the chicken pieces in the pot.

10, cover the lid with a slight pressure, boil over medium heat and continue stewing for 30 minutes.

1 1, when you see the soup in the pot is sticky.

12. After adding potato pieces, cover the pot and continue to stew over medium heat 10 minute.

13. At this time, add chicken essence to increase the taste.

14, the fire continues to collect juice until it is thick.

15, add diced green pepper and red pepper.

16, large fire until the green and red peppers are broken and discolored, sprinkle with coriander segments to turn off the fire.