1. Prepare the ingredients used, wash chicken legs, peppers, and potatoes peeled and washed
2. Cut peppers, cut potatoes, slice garlic, shred ginger
3. Chop the chicken legs
4. Raise the pot, add oil, heat up, add garlic and ginger, and sauté
5. Pour the chicken legs and stir fry for 2 minutes
6. Pour in the potatoes and stir fry together for about 2 minutes. At this time, we can adjust the flavor and add the oily and light soy sauce.
7. Stir-fry is almost done, at this time we pour 200ml of water, boil the water, put in the curry, the curry melts, we can turn the heat down, slowly reduce the juice
8. Simmer for about 10 minutes, there is not much soup
9. At this time, we pour in the chili section, stir fry for 2 minutes, and add salt before serving
10. Out of the pot
Tips:When collecting the juice, turn it twice in the middle, because curry contains starch. If you don't turn it, it will stick to the bottom of the pot. Put a little salt in it. The curry contains salt, so light soy sauce and oil consumption are also salty.
