Cooking Steps

1. 

   Step1:Chop the chicken leg. Add a little salt, a little starch, two spoons of cooking wine, one spoonful of soy sauce and one spoonful of oyster sauce. Marinate for at least half an hour. If you have enough time, you'd better marinate one night in advance. For the convenience of taste, chicken leg can be cut into small pieces. You can also add some ginger and garlic

2. 

   Step2:All the potatoes are steamed. 2 / 3 mashed potatoes. 1 / 3 diced with a hob. Set aside (cut first and steam later. Ripen faster

3. 

   Step3:Cut tomato into small piece

4. 

   Step4:One end of garlic, peeled and chopped millet and peppers, chopped (I usually use 8 pieces. I can eat 6 pieces of spicy peppers) and 34 slices of ginger, choppe

5. 

   Step5:Start the pot and burn the oil. After the oil is hot, add the marinated chicken pieces. Stir fry until the chicken pieces are discolored. Add ginger, garlic, millet and pepper. (the meat is in the material first because it is afraid of paste

6. 

   Step6:After the flavor is fried, put the tomatoes. Stir fry them. Cover them and let them juice.

7. 

   Step7:Put mashed potatoes after the tomatoes are juiced. Add 3 tablespoons of salt (a small spoon in the seasoning pot. Not a spoon for porridge.) . add a little old sauce (make the color darker. Not so light). Mix it up.

8. 

   Step8:Close the lid again. Let it coo. Open it occasionally in the middle to have a look. Stir it. Be careful to paste the bottom. When you look at the loofah and it's rotten, you can put the steamed potato into it. (it's easy to boil if you put potato chips in too early.

9. 

   Step9:Keep stirring and stewing for more than 10 minutes. Let the potatoes taste good (cook more if you have time, but remember to stir more and don't paste). Sprinkle some green shallots before you leave the pot.