1. The chicken is hot once. Wash away the foam with cold water and set aside to prepare
2. Prepare ginger, garlic, star anise, etc. I personally like a little bit of spiciness with a few small peppers
3. Green pepper diced preparation
4. Shiitake mushrooms diced
5. Soak potatoes in water for a few minutes. To remove starch
6. Add oil and heat the pan first. Add ginger garlic watercress and stir fragrant, then add chicken nuggets and stir fry a few times. Add in water and just submerge the chicken nuggets. Add cooking wine and soy sauce soy sauce. Put the star anise water to a boil, turn off the heat and simmer for 7-10 minutes
7. Add potatoes and shiitake mushrooms and continue cooking
8. Use chopsticks to penetrate the potatoes and finally add green peppers and stir fry a few times to collect the juice and put on the plate
Tips:Potatoes can be cooked faster if cut into small pieces. Do not have too much water when adding potatoes. Otherwise, all the potatoes will be boiled when the juice is collected. Try adding Douban soy sauce to add salty Douban soy sauce to add more salt. I am from Sichuan, so I put Douban. If you don’t like to eat Douban, just put the Douban with salt and soy sauce.
