First blanch the chicken, add some green onion and ginger while blanching, and skim off the floating residue.
When blanching, prepare the ingredients:
Cut onion, ginger and garlic into cubes,< br>Prepare some star anise, bay leaves, cinnamon, peppercorns, and rock sugar.
Put out the blanched chicken and set aside, drain the water.
Put a little base oil in the pot, stir-fry the bean paste until fragrant, and stir-fry the red oil.
< /li> Add in the drained chicken pieces and stir-fry until fragrant.
Add onion, ginger and garlic and stir-fry until fragrant
Add spices and rock sugar and stir-fry.
Add light soy sauce and stir-fry until fragrant to release the aroma of light soy sauce.
Add water and bring to a boil. At this time you can taste the taste and decide whether to add a little salt. I added 0.5 seasoning spoon to make it easier to cook the ingredients later. It tastes delicious.
Because part of the water will evaporate, it doesn’t need to be too salty.
Cook for 5 minutes first.
While cooking for 5 minutes, prepare some potatoes, peel them and cut them into pieces.
Add potato cubes after 5 minutes and cook for another 10 minutes.
In these 10 minutes, prepare some green and red pepper garnishes and cut them into cubes.
After 10 minutes, add green and red peppers and cook for 2 to 3 minutes. Adjust the time according to your favorite taste.
You can cook the noodles at this time.
Chop a little green onion and use for garnishing later.
Cook after 3 minutes, turn off the heat~
Drain the noodles, top with braised chicken and sauce, and sprinkle with chopped green onion~
Eat!
