1. Slaughter chicken pieces, cut into small pieces, repeatedly remove the blood and rinse well
2. Rinse and drain the taro after peeling
3. Put oil in a hot pan, add a spoonful of bean paste when the oil is hot, stir fry and add ginger and garlic
4. Pour in the chicken nuggets and stir-fry for the moisture
5. Add a little soy sauce and cooking wine, not too much. Because Doubanjiang is originally salty
6. Add a few star anise cinnamon and other aniseed
7. Add a little sugar to blend.
8. Put in a glass of water, the amount of water is subject to all the ingredients.
9. Pour taro
10. Cut a little green pepper into the pot to reconcile. You can also add konjac, potatoes, lettuce, bean sprouts, etc. according to your preference~
11. Add a few dried chilies
12. Cover the pot and bring it to a boil on high heat, then let it simmer for 30 minutes to collect the juice!
