Cooking Steps

1. 

   Step1:Chicken leg bone to get meat. Meat cut into small pieces. About thumb tip size. Put the meat in the bowl. Put the rice wine (rice wine can also be used. Rice wine is more fragrant). Water lake powder, soy sauce, sugar, pickling and marinating for more than 30 minutes. Ensure the taste of the chicke

2. 

   Step2:Cut the ginger into thin slices. Beat the garlic and don't cut it into small pieces. Cut the chili into circles. Cut the scallion into sections and then cut into shreds. Peel the radish and potatoes and dice them. Soak the potatoes in the water and wash away the starch

3. 

   Step3:Heat up the pot. Put a little oil in it. Stir fry the diced radish in the pot for 2 minutes. Put the diced potatoes in the pot. Stir fry until two diced potatoes are 8 and mature. Remove and control the oil. Start the pot again. Put in the oil. Stir fry the chicken until it is eight ripe. The chicken changes color. Remove it. Control the oil.

4. 

   Step4:Open fire and heat the pot. Add a small amount of oil, ginger and garlic. Stir fry until fragrant. Add the dried mother's Douchi sauce and stir fry until fragrant. Add the chicken, stir fry for 5 minutes, then add the radish and the diced potato. Stir fry until cooked, then release the raw soy sauce. Then the chili ring and the shredded onion. Add a small amount of salt. Stir well. Install the dish