Peel the potatoes, cut them into pieces, put them in the oil pan and fry them for four to five minutes. Turn it carefully with a shovel, or it will stick to the pot easily. Stir-fried like this, you can cook. Put a lot of oil in the hot pan, fry the potatoes in the oil pan until they are 6 ripe, that is, the surface is slightly wrinkled and yellow, and take them out for later use. Fry until the surface is golden.

Introduction of braised chicken

Braised chicken rice, also known as spicy chicken pot and thick sauce chicken pot rice, belongs to Shandong cuisine and originated in Jinan City, Shandong Province. The main ingredient is chicken leg meat, which is stewed with green pepper, potatoes and mushrooms. It tastes delicious and has the characteristics of fragrant and tender meat.

Braised chicken rice, also known as spicy chicken pot and thick sauce chicken pot rice, originated from the famous Jilin cemetery in Jinan and is one of the traditional famous dishes in Jinan, Shandong Province.

During the period of 1927, Ji Lingyuan, a famous Shandong cuisine store in Jinan, was very popular because of the gathering of famous chefs and food. Famous businessmen, wealthy businessmen and dignitaries poured in, and they were called the three famous shops in the provincial capital at that time together with Huiquan Building and Jufengde.

Its signature dish "Braised Chicken with White Grass" was deeply loved by Han Fuju, then chairman of Shandong Province. He once rewarded thirty taels of silver for this, and praised "this chicken is unique, and it is a must above the top grade."

It's a home-cooked dish of Shandong cuisine. The main ingredient is chicken leg meat, stewed with green pepper and mushrooms. It tastes delicious and has the characteristics of fragrant and tender meat. Among them, Jipu braised chicken rice and Bazhen braised chicken are the best, with smooth and elastic entrance and delicious soup.