Cooking Steps

1. 

   Step1:Material preparation: cut the chicken into pieces. First take a bath to drain the acid. Heat the chicken pieces together with cold water (not over the chicken pieces). Boil the chicken pieces for 2-3 minutes. Wait for the surface froth to come out. Skim off the froth and take out the chicken pieces to drain the water for use. Cut the onion, ginger, garlic and dried pepper for use. Cut the potatoes and green peppers for use. Prepare the seasonings for use.

2. 

   Step2:Heat the oil in a wok. Don't be too hot. Start bubbling at the bottom.

3. 

   Step3:Add onion, ginger, garlic and dried pepper to stir fry the fragrance.

4. 

   Step4:Put in the cooked chicken pieces and stir fry them. Immerse them in the fragrance.

5. 

   Step5:Pour in the potato pieces. Add 1 tablespoon Pixian bean paste (more for those with heavy taste), soy sauce or old soy sauce, raw soy sauce. Stir evenly to make the ingredients color.

6. 

   Step6:Then add the following seasoning. It doesn't matter if it doesn't come together. Pepper, star anise, Xiangye, fennel and Caocao are the best ones. If there is a mesh seasoning box, you can use it. Avoid the seasoning falling all over the pot (I want to make a recipe photo to see clearly and look good, so I didn't use it this time).

7. 

   Step7:Add water, raw materials, stir well after boiling. Add salt according to the taste to adjust the saltiness. If you want to mix the noodles, it's better to be salty than the normal taste. Then cover the pot and simmer for about ten minutes until the chicken is cooked.

8. 

   Step8:When the chicken is almost cooked and rotten, add green pepper, cauliflower and other easily cooked side dishes. Stir and stew for 2-3 minutes to get out of the pot.

9. 

   Step9:The spicy chicken is on the table. Hurry up. If you can't eat well, you can mix two bowls of noodles.