Cooking Steps

1. 

   Step1:Material chicken 500g potatoes 3 lettuce 1 agaric 10 vegetable oil 1 small bowl auxiliary material octagonal 2 bean petals 2 spoons spicy dry pot seasoning 2 spoons soy sauce 1 spoonful cooking wine 2,3 spoonfuls Chinese prickly ash 8 shallots 1 garlic 1 ginger 1 piece dry pepper 4 steps 1. First wash the chicken in water and put it in the basin. The best choice is chicken leg meat, chicken neck, chicken wing arm, etc. to eat will not be too firewood. Then put the sliced ginger and garlic into the basin. Then add the star anise, Chinese prickly ash and cooking wine to marinate for an hour. When marinating, cover it with a lid. 2. Cut the potato and lettuce into pieces for use. Pour oil into the pan. After the oil is cooked, fry the potatoes and lettuce. It's better not to put them all in at one time, because the oil is not enough. Just submerge like this, or you will waste oil. Fry them and put them on a plate for later use. 3. Put the fungus in cold water and soak it. All these bubbles are a full bowl. After soaking, cut small pieces with a knife to taste better. Then put it aside for use. 4. After the chicken is marinated, use chopsticks to pick out the chicken and put it on the plate. Because it's easy to fry oil by pouring cooking wine directly into the oil pan. Also, don't add spices into the chicken so that it's easy to fry. Put the fried knife on the surface of the chicken slightly yellow to pour out most of the oil. 5. Leave some oil. Put in the bean curd, the dry pot ingredients. And the seasoning of the chicken just marinated. But the cooking water is not allowed to go in. 6. Open fire Stir fry. Then add soy sauce. 7. Stir fry and add some water. Just submerge the chicken. When it's boiled, you can put the agaric. 8. When the water in the pot is a little less, you can put the potato and lettuce just fried. Put the potato on it and don't stir. Because the potato is easy to Hu the pot. Then cover it and simmer in low heat. 8 minutes. When the water is almost dry, it can be turned over. Because potatoes are put on top, they are not easy to taste. You can put a little salt after frying, but not too much. When I make potatoes without salt, they are a little ligh