1. The fresh chicken nuggets are rinsed with boiling water, and the floating foam is washed with water and set aside.
2. Slice the small potatoes, rinse off the starch with water and set aside.
3. Cut fresh red pepper into shredded hob and set aside.
4. Shallots, shredded ginger, garlic slices, pepper, star anise, set aside.
5. Put peanut oil in the wok, and heat the pepper and fennel in the pan until 80% hot.
6. Pour the chicken nuggets and the green onion and ginger shreds in the pan at the same time. Stir fry all the time. Cook the rice wine in one minute.
7. After the rice wine is scented, pour in a proper amount of balsamic vinegar, stir fry for about a minute, add spring water, bring the chicken to a boil, then simmer for more than 20 minutes (this is very important, the difference between family and hotel is here) .
8. Twenty minutes later, open the lid and cook the dark soy sauce, oyster sauce, and salt. The fire boiled. Start to stir fry.
9. After collecting the juice, add garlic slices, peppers, and potato slices. At this time, the speed of stir-frying should be increased (because the potato has starch and will stick to the pan), and the vegetable juice will be picked up after receiving one third of it. The taste is hot and sour and tender. The potatoes have completely entered the taste of chicken.
