Cooking Steps

1. 

   Step1:Remove the chicken's head and claw. Wash the potatoes and green and red peppers. Cut them into chunks respectively. Chop the tomatoes and mash them into sauce.

2. 

   Step2:Put the chicken in the cold water pot and add the scallion and ginger slices to blanch. Skim the foam. Take out another pot. Heat the oil in medium heat. Stir fry in sugar. Stir in chicken pieces for a while. Then stir in garlic, ginger, dried pepper, cinnamon, star anise, prickly ash and fennel in turn. Pour in tomato sauce.

3. 

   Step3:Stir fry until the chicken is discolored. Stir in the scallion section, the fragrant leaves and a little salt. Pour in the beer and the ingredients. Add a little soy sauce. Cook over medium heat for 1015 minutes.

4. 

   Step4:Pour in the potato and stew for 10 minutes. Finally fry the green and red peppers for 3 minutes. Leave the pot.

5. 

   Step5:200g medium gluten flour, 4 tablespoons cooking oil, 8 tablespoons water and a pinch of salt. Mix well. Knead into dough. Cover with plastic wrap and wake up for 20 minutes.

6. 

   Step6:Sprinkle a little flour on the table. Knead the dough on it until it is soft, hard, full and smooth. Cut it into strips about 1.5cm wide with a knife after flattening. Then roll it with a rolling pin.

7. 

   Step7:Boil the boiling water in the pot. Tear the noodles into long strips by hand. Boil them until they float and pour in a little cold water. Boil them again and remove them. Add them to the large plate of chicken. Finish.