1. Prepare all the ingredients. Ingredients: chicken breast, potatoes, big red pepper, big green pepper, onion, ginger, garlic. Seasoning: soy sauce, vinegar, bean paste, chili oil, salt, monosodium glutamate, Chinese pepper, aniseed star anise, a little sugar for freshness.
2. Dice the chicken and marinate with a little soy sauce and starch juice and ginger and garlic. Dice ginger and garlic. Dice potatoes. Dice the onion, big red pepper and big green pepper.
3. Put oil in the pot, and then put pepper aniseed star anise. After the oil is cooked, add the diced chicken and stir fry.
4. After the chicken is fried for a while, add onions.
5. Fry the onion for a while and add the diced potatoes.
6. Then add the bean paste. Because I ran out of bean paste at home, I used other sauces instead.
7. Add the bean paste and stir fry for a while. Add a bowl of water at this time. Add more or less water to the soup according to your preference.
8. Add a tablespoon of oily chili after the water is finished. Put salt (add it at this time, it will be more delicious after the soup is collected.) Put a little soy sauce to improve the color. Use a little vinegar and sugar to make fresh. (Because the bean paste has a flavour, you should add the salt in moderation) Then stir fry evenly. Waiting to collect the juice. This depends on your taste. If you like it dry, the soup is more juicy.
9. The soup is almost ready. Then add the big red pepper and big green pepper.
10. Finally add monosodium glutamate (chicken essence) and stir-fry evenly. Finally install the plate. Because the portion is more. I installed two discs.
Tips:1. This is cooking, so add water on the way. I prefer to eat the dry type of cooking. If you like to eat more soup, you can add a little more water.
2. Because the bean paste in the house is gone, I used another sauce instead.
3. I have a lot of fried portions, and I have two plates. If there are few people, the serving size can be halved.
4. The bean paste is flavorful. Salt is added in an appropriate amount.
