1. After washing the chicken, drain it and set aside.
2. Chop the chicken into larger pieces.
3. In a pot under cold water, add cooking wine and ginger to boil the water to remove the fishy smell.
4. My bamboo shoots are frozen in the refrigerator, taken out and thawed and cut into pieces.
5. Cut carrots and green bamboo shoots into strips.
6. Prepare the necessary spices and cut the dried chilies into sections to make the dishes easier to taste.
7. Rinse the blanched chicken with warm water to remove any blood foam.
8. After the oil is boiled, put in two spoons of watercress first, then add the roast chicken seasoning and spices in turn and stir-fry over medium heat, then add the chicken and stir fry together.
9. Add the chicken and stir fry for half an hour to see if the color is colored and fry the aroma.
10. Add bamboo shoots and stir fry for 10 minutes, and it will taste delicious.
11. Bring the water in the pot to the boil, add the fried chicken and bamboo shoots, cover the lid, simmer for 45 minutes on medium heat, add the green bamboo shoots and carrots and cook for 10 minutes before starting the pot.
12. Get up and serve!
Tips:Remember not to cover the lid when blanching the water, otherwise it will not be effective in removing fishy.
