The method of sauce-flavored saute spicy chicken with big cakes
1.
The pure land chicken is cut into small pieces and cleaned for use;
2.
Heat 5g oil in the pot, add aniseed, ginger slices and whole garlic cloves until golden brown, and then add green onions;
3.
Stir-fry until fragrant, then add the chicken pieces;
4.
Stir-fry until the chicken changes color, and then add cooking wine;
5.
Stir-fry until the cooking wine is boiled and volatilized, then add bean paste, sweet noodle sauce, soy sauce and rock sugar and stir-fry;
6.
When the chicken pieces are evenly coated with sauce and continue to stir-fry until there is only a little soup in the pot, add boiling water;
7.
Transfer to a pressure cooker, put in a spice box filled with pepper, fennel and fragrant leaves, cover and stew;
8.
Turn off the fire 15 minutes after the steam is released from the medium fire, open the lid, and take out the spice box, aniseed, chicken and chicken soup for later use;
9.
Add 5g vegetable oil to another wok, heat it, and add potato and carrot pieces;
1.
Stir-fry until the potatoes are slightly golden, and add the white onion pieces;
11.
Stir-fry until the onion is transparent and fragrant, and add the stewed chicken;
12.
Cover and simmer for 15 minutes until the potatoes and carrots are soft and rotten, add sweet green pepper pieces, and simmer for 5 minutes over medium heat.