1. Wash the chicken hands, remove the nails, wash and peel the potatoes.
2. Chop the chicken hands into small pieces.
3. Cut potatoes and carrots into pieces with a hob, cut coriander into sections, slice ginger, pepper, and anise for later use.
4. Put water in the pot, add a little white vinegar, and add the chicken hands to blanch the water to remove any foam.
5. Heat the pan with cold oil, first add the pepper, aniseed, stir fragrant on a low heat, and then add the green onion and ginger to fry the aroma.
6. Add rock sugar, yellow sauce, sweet noodle sauce and stir-fry.
7. Put in the chicken hands, stir fry over the heat slightly for color.
8. Add potatoes, add light soy sauce, dark soy sauce, cooking wine, stir fry with a little salt for color.
9. Pour the chicken hands and beans into the pressure cooker, add about 3 tablespoons of soup, mix well, cover, and simmer for about eight minutes after boiling.
10. After simmering, sprinkle with coriander and mix well with MSG.
11. Platter.
Tips:It can be simmered in a wok or casserole for about 15 minutes.
