1. The ingredients are processed properly (there is a carrot left in the house and I just put it in) the chicken is cut into pieces and soaked in water for a while, and the blood is washed and drained for later use.
2. Put the drained chicken directly into the pan, fry on low heat to get the moisture and fat, and put a small teaspoon of sugar when the chicken changes color.
3. Fry the chicken until slightly yellow, add ginger slices and dried chili, and fry it for a nice flavor.
4. Pour in the right amount of cooking wine, don't stir the chicken, or it won't be fragrant! Let the cooking wine burn until tasteless.
5. Then add light soy sauce and a little dark soy sauce to color, stir and stir evenly.
6. Move the chicken to a deeper pot, add potatoes, and add water to submerge the ingredients! Add star anise cinnamon leaves and a piece of rock sugar! Simmer for about 15 minutes on medium and low heat.
7. Add garlic leaves and salt to a boil, stir-fry for a while, turn off the heat, cover it for a while, let the smell of garlic leaves come out! Then you can serve it on a plate and enjoy it.
Tips:1. I forgot to take photos of the spices. The same is true if I don’t have any spices, I can just cook them if I don’t like them! No spice
2. You can add your favorite ingredients, shiitake mushrooms are a good choice
3. When pouring rice wine (cooking wine), be sure not to stir it, let him burn it in by himself, it will be very fragrant!
4. Originally, I didn’t plan to put spices, but Mr. Pig likes this taste, okay... helpless
5. If you don't put the spices, the sauce is scented, which is delicious! Just add water directly after the dark soy sauce and the old soy sauce are put in the final sauce without cooking the ingredients!
