Cooking Steps

1. 

   Step1:Put the spices for chili oil into glass and ceramic containers for standby.

2. 

   Step2:When the oil temperature rises to 70-80% of the heat (because I don't use olive oil to smoke), pour one spoon of olive oil into the ingredients. You will see their happy beating. Please don't pour the oil in at once. The color of this product is not so beautiful. Here's the explanation. If you want to store chili oil for a long time, don't put green onion, garlic and other wet materials in it. It's easy to get moldy after such a long time. If you have chili oil, it's more convenient to make and eat it at ordinary times. If you want to make a large plate of chicken and add a few tablespoons of ready-made chili oil, it's OK. It's tasty. Thanks - the prescription of wandering sister Huyang. It's so fragrant.

3. 

   Step3:Wash the chicken. Cut out the breast and leg. Because the meat of the two parts here is too thick. Take them out for other eating methods. Cut the rest of the parts for standby. If the chicken is thin, cut half of it. Generally, I don't like to boil the materials over water for stewed dishes. After cooking, it's not the original. As long as the parents carefully clean the internal structure of the chicken and the outer skin, they are not afraid of anything.

4. 

   Step4:Spare the green onion, red onion, ginger, pepper (cut into pieces), potato (cut into pieces and soak in water), carrot (cut and roll the blade).

5. 

   Step5:Add oil to make onion, red onion and ginger fragran

6. 

   Step6:Continue to pour chicken piece

7. 

   Step7:Stir fry the chicken until it turns white. It should be even.

8. 

   Step8:Pour in rice wine, soy sauce, sugar and salt and mix well. Then heat for about 2 minutes.

9. 

   Step9:Then put in the dried pepper and star anise. Then add in the prepared chili oil. I put in 3 tablespoons (about 50ml). I think it's better to put the chili oil later than to fry the chicken in the pepper frying pan first. And the taste is better. At this time, if you think the bottom juice is not enough, you can add 100ml high soup. If it is enough, you don't need to add it. If you don't eat spicy, reduce the amount of pepper.

10. 

    Step10:Then add the potatoes and carrots and mix well. Turn the heat to a low heat and simmer for 30 minutes.

11. 

    Step11:Because of the cast iron pot used, the water locking function is relatively strong. About half an hour, the water is basically not evaporated and glowed. If it is another pot, please pay attention to the proper addition of high soup, so as not to paste the pot. If you want to buy a household enamel casting iron pot, you can choose a 24cm deep cooker. This time you use the black enamel of the Staub family. This pot is very practical in my family. It is suitable fo

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