1. Peel and clean broad beans, cut potatoes into pieces, cut green peppers horizontally, clean and cut onions
2. Fry the potatoes in the oil
3. Heat the oil and add rock sugar. After the ice is mashed, pour the froth into the ribs and fry until golden. Add in fennel, bay leaves, chili and pepper, stir fry, then add cooking wine, light soy sauce, dark soy sauce, add water to submerge the ribs, and cook for 20 About minutes.
4. Add the broad beans and simmer for 2 to 3 minutes, then add the potatoes and cook for 3 minutes. Put the onion and green pepper into the pot. At this time, you can take out the fennel and bay leaves that were added before. Cook for a while, add a little salt, and the chicken essence can be out of the pot.
Tips:Friends who don’t like broad beans can replace broad beans with other tender beans, such as edamame and peas. Don’t burn too much during the firing process. I don’t like green onion, ginger and garlic, but friends who like it can add seasoning when adding aniseed.
