1. Half a free-range chicken, set aside
2. 1 potato, set aside
3. Dice potatoes, crush garlic, slice ginger, set aside. . .
4. Chop small pieces of chicken for later use. . .
5. Heat the pan, pour in camellia oil, add the chicken pieces in the oil, and fry over a slow fire without turning. . .
6. After the chicken nuggets are fried, fry the other side. . .
7. After the chicken nuggets are fried on both sides, set aside, put the potato diced into the oil pan, fry a little, slip a spoonful of boiling water, pump a proper amount on the head, and cover the pan. . .
8. When it comes out of the pan, add appropriate amount of pepper, sugar, and salt, stir fry a few times, and serve.
9. Come, take a close-up, it's foggy. . . Halo, it will be it. . .
Tips:This is one chicken and two food. There are also some chicken kidneys, and the chicken liver is reserved for the next dish, and it appears immediately. . .
