1. Mix the dough ingredients (200 grams of flour, 115 grams of water, 1/4 tsp of salt) and knead into a smooth and appropriate dough.
2. Bottom into the size of dumpling agent.
3. Apply a layer of oil evenly on each agent, or soak it directly in the oil, cover with plastic wrap and wake up for 1 hour.
4. Debone the chicken thigh and cut into walnuts, remove the tomatoes and peppers, and cut the potatoes into small pieces.
5. Heat the wok, add a little base oil, add green onion, ginger and stir fragrant.
6. Add the Chinese pepper and dried chili and stir fry until fragrant.
7. Add about four tablespoons of Heinz Ketchup and stir-fry the red oil.
8. Tear the tomatoes and hot peppers directly into the pot by hand. (This will make the hot and sour taste more intense)
9. Add the chicken nuggets and fry until the color changes.
10. Finally, add the potato wedges and continue to stir fry.
11. Add proper amount of boiling water to submerge the ingredients. After boiling over high heat, cover and cook for 8 minutes.
12. Pull the awake noodles directly into the pot with both hands.
13. Or tear it from the middle.
14. Add salt and sugar to adjust the taste.
15. When the soup in the pot is thickened, the noodles can be cooked out of the pot.
16. Finished picture
17. Finished picture
