Roast Chicken
1.
Cut potatoes into large pieces, and cut green and red peppers into two finger segments.
2.
One tender rooster, cut off the butt.
3.
Chop it into large pieces, wash away the blood, and roll over.
4.
Wash and control water with warm water for later use.
5.
Pepper and pepper, green onion, ginger, dried red pepper, star anise, grass fruit.
6.
Heat an appropriate amount of oil in a pot, add two-thirds of the sesame pepper and dried red pepper to fry until fragrant. (Small fire, don't fry it) Put it out and set aside.
7.
Put another oil in the pot to heat up.
8.
Add the remaining seasonings of green onion and ginger to sauté.
9.
Add the chicken nuggets and fry until the water vapor evaporates.
10.
Two spoons of Pixian bean paste, oyster sauce.
11.
Stir fry evenly.
12.
Appropriate amount of water (or clear soup), salt, add a few bell peppers. Bring to a boil, turn to medium and low heat and simmer for 35 minutes. (Add enough water or clear soup at once)
13.
Stew until the soup is close to the chicken nuggets.
14.
Add the potatoes and simmer for 15 minutes, then pour in the right amount of light soy sauce.
15.
Add the green and red pepper segments, pour in the fried pepper and dried red pepper segments, stir well and turn off the heat.
16.
Finished product.
17.
Finished product.
Tips:
Personally, I don’t like chicken skin, so I cut off two-thirds of the chicken skin with scissors😂
