1. Peel potatoes, green peppers, and wash chicken legs
2. Chop the chicken legs into small pieces and put them in the basin
3. Chicken nuggets with cooking wine, light soy sauce, green onions, ginger, garlic
4. Add the pepper, aniseed, sugar, salt, stir well, and marinate for about 10 minutes
5. Finally add starch and mix evenly
6. Use more oil in the frying spoon, add the chicken nuggets to deep fry after the oil is hot
7. Take out control stem
8. Oil on the bottom of the pot, add green onion, ginger, garlic and fragrant, add chicken nuggets and cooking wine
9. Salt, light soy sauce, sliced potatoes, a spoonful of water
10. Add curry
11. When the curry is fully integrated into the dish, add the green chili
12. Stir evenly, put some sesame oil
13. Finally, add carrots (carrots are just for garnish)
14. Stir fry evenly
15. The rice is shaped like a dolphin in a mold, and the chicken curry is poured on the side of the dolphin
Tips:Chicken nuggets don’t need to be fried too dry
