Braised Noodles with Potatoes and Chicken Nuggets
1.
Prepare the ingredients, cut the chicken legs into pieces, peel the potatoes and set aside, cut the green onion, sliced ginger, 1 green and red pepper, 1 star anise, 3 bay leaves
2.
Cut potatoes into pieces with a hob, and cut green and red peppers into small circles.
3.
Put a little base oil in the pot, add the cut chicken pieces and stir fry quickly until the color changes slightly and cook into the cooking wine.
4.
After cooking the cooking wine, you will find that the oil in the pot is turbid.
5.
Stir-fry until the oil in the pan turns clear, then add green onions, ginger, garlic, star anise, and bay leaves to fry the aroma.
6.
Add dark soy sauce and stir fry until the chicken pieces are colored.
7.
After the chicken nuggets are colored, add potatoes.
8.
Stir-fry until the potatoes are colored, add hot water to the chicken nuggets and potatoes. After the high heat boils, change to a low heat and cook for about 10 minutes.
9.
After simmering for about ten minutes, spread the lasagna evenly on the potato chicken nuggets, cover and simmer again over low heat
10.
About six or seven minutes, turn off the heat when the soup is a little bit left, and sprinkle with green and red pepper rings.
11.
Stir evenly, so that the noodles that are not soaked in the soup can be coated with the soup.
