Making the main ingredients: 1 rooster, 3-4 potatoes, green and red bell peppers 3-4

Making the seasoning: 3-4 cloves of garlic, half of a large onion, ginger 1 piece, a dozen peppercorns, 2 daikonji, dried chili peppers 3-4, soy sauce half a frying spoon, old soy sauce 1 spoon, 1 tablespoon of cooking wine, a dozen of crystal sugar, salt spoon

--Methods and Steps--

Step 1: Burn the skin of the chicken, the chicken residual hair removed clean knife chopped into small pieces, and then cold water in a pot, put ginger and green onions and a tablespoon of cooking wine, high heat boiling boil 3 minutes! The chicken blood water blanch off.

Step 2: After the chicken blanched blood water out, and then rinse with warm water a few times, the chicken froth and impurities clean, out of the water drained standby .

Step 3: Peel and clean the potatoes and cut into rollers and soak in water, mainly to prevent the potatoes from blackening.

Step 4: ginger cut into particles, garlic also cut into small particles, onion also cut into particles, respectively, into a bowl, while putting pepper dozen, dry chili, big material, the green and red pepper cut into horse ears in a bowl.

Step 5: Put a little oil in the pot, and at the same time put a dozen crystal sugar simmering, simmering into the date red.

Step 6: sugar boiled into date red pour into the chicken pieces, stir fry evenly so that the chicken pieces coated with sugar color, and at the same time put onion, ginger, garlic and ready to seasoning, continue to stir fry on high heat to the flavor of half a frying spoon of light soy sauce, soy sauce 1 tsp, 1 tbsp of cooking wine, stir fry the sauce flavor.

Step 7: Stir fry the seasoning flavor after pouring boiling water did not exceed the chicken, high heat boil simmering 30 minutes to cook the chicken.

Step 8: After the chicken has been simmering for almost half an hour, take a frying pan, add a little oil, drain the potatoes and fry them until the surface is golden brown.

Step 9: Fry the potatoes until golden brown, then add them to the chicken, add 1 tablespoon of salt and toss to coat, cover and simmer on medium heat for 10 minutes to cook the potatoes.

Step 10: When the potatoes are cooked, add the green and red bell peppers, stir-fry well, cover and simmer for about 1 minute more to cook the peppers to taste, and then remove from the pot to form a dish.

--Cooking Tips--

(1) Chicken blanching should be cold water in the pot, so that the blood can be fully blanched off, can be very good to remove the fishy flavor of chicken.

(2) potatoes should be soaked in clean water after cutting, which can prevent the potatoes from oxidizing and discoloring.

(3) simmering sugar color we should master the fire, the sugar boiling into a date red color quickly stir fry, to prevent the sugar boiling over the fire bitter.

(4) chicken pan to the water vapor fry dry, so that the stewed chicken fishy flavor is fragrant, flavor is also fragrant.

(5) stewed chicken water should be boiled or hot water, cold water will make the chicken tighten, affecting the release of proteins, the meat will become very firewood flavor is not fragrant.

(6) Fry the potatoes in oil to a golden brown color, and then stew, the potatoes are not only easy to crumble but also fragrant.

(7) Salt should be put in the last pot, put early will affect the release of chicken protein, the last pot to leave a little soup, there is a soup to eat will be more flavorful.