Cooking Steps

1. 

   Step1:Cut chicken and potatoes. Cut green peppers.

2. 

   Step2:Heat the oil and fry the potatoes.

3. 

   Step3:Add 23 tablespoons of sugar.

4. 

   Step4:Stir fry until the sugar turns red.

5. 

   Step5:When it's red (saccharified).

6. 

   Step6:Stir fry the slices of scallion and ginger to give the fragrance.

7. 

   Step7:Stir fry the chicken.

8. 

   Step8:Add garlic cloves and continue to stir fry.

9. 

   Step9:When the chicken turns red, pour in a little soy sauce. Stir for a while. The purpose of this is to color the chicken. The color of the chicken is better. In addition, sugar and soy sauce can be put into the taste first. It also goes fishy.

10. 

    Step10:Attention. The fire should not be too big. The chicken should be put as soon as the sugar is boiled. The time of frying should not be too long. It is OK if it is evenly colored. Otherwise, it will be easy to paste.

11. 

    Step11:Add other materials. Look at my order - beer 1 bottle (first add beer is afraid of the chicken paste in the pot for a long time). Half a bag of Douban sauce (according to personal taste. If the taste is heavy, add more. If the taste is clear, less). Chaotianjiao, prickly ash grain, ginger slice, big material. Then start stewing.

12. 

    Step12:About 10 minutes. The soup is a little less.

13. 

    Step13:Put in the potatoes. Keep stewing.

14. 

    Step14:In about five minutes. Half of the soup is left. At this time, try some potatoes. It should be soft. The taste should go in. Poke the chicken with chopsticks. It's almost the same. Constantly stir fry. Fry until the soup thickens. Add green pepper. Add chicken essence.

15. 

    Step15:Stir fry a few more times to make the pot.