1. Chop the chicken into pieces and set aside.
2. Put the chicken in a pot under cold water, put green onion, ginger, and white wine to a boil, cook for one minute, remove and rinse.
3. Rinse the chicken nuggets and keep them dry for later use.
4. Put oil on the wok, stir-fry with white sugar, then add chicken and stir-fry water, add bay leaves, pepper, star anise, and cooking wine for a little fry.
5. Add salt, light soy sauce, dark soy sauce, and oyster sauce, stir-fry until the color changes, then add boiling water.
6. Cut potatoes into pieces with a hob and wash away the starch for later use.
7. Remove the stalks of the green peppers, cut open from the middle, and cut into diamond-shaped pieces.
8. When the chicken is simmered to the seventh or eighth maturity, add garlic cloves, potato wedges, and salt and simmer.
9. When the potatoes are simmered until soft, add green peppers.
10. Add the soaked potato vermicelli.
11. Finally, add the chicken essence and stir-fry for a while, then it can be out of the pot.
12. The color of the finished product is bright and red, the potatoes are soft and waxy, the chicken is fragrant, and the vermicelli is soft.
Tips:1. The chicken can be overwatered or not.
2. The potato vermicelli can be cut shorter and soaked in cold water 4 or 5 times in advance.
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