Large Plate Chicken
1.
Debone the chicken legs, cut them into large pieces, soak them in clean water for a while, wash them out and remove them.
2.
After the water in the pot is boiled, add the chicken thigh pieces, boil the pot again for 2 minutes, remove it and rinse off the foam with clean water, and set it aside.
3.
Prepare the ingredients, cut potatoes into pieces with a hob, slice green onions, and slice bell peppers and bell peppers.
4.
Prepare other auxiliary materials.
5.
Ignite the fire, put oil in the pot, add star anise, pepper, dried chili, bay leaves, grass fruit, garlic, and ginger after the oil is hot and stir fry to create a fragrance. Put the Pixian bean paste into the pot and stir-fry to get the red oil.
6.
Put the chicken nuggets in a pot and stir-fry evenly. Add rock sugar and soy sauce and stir fry until it is colored. Pour beer and an appropriate amount of water into the pot. Turn to low heat and simmer for 15 minutes. Put the potatoes in the pot and simmer for 15 minutes.
7.
Put the green peppers, red peppers, and onions into the pot and stir-fry evenly, and start to heat up the juice.
8.
During this period, add a little salt and chicken bouillon. When the juice is gone, put it out of the pot and put it on the plate.
Tips:
1. After a can of beer is put in, the amount of water must be mastered. My experience is that the water must be depleted of ingredients.
2. For the sake of taste, use chopsticks to pinch out large auxiliary materials such as bay leaves, ginger slices, aniseed, grass fruits, etc. before putting the colored peppers and shallots.
