1. Peel the potatoes, wash, and cut into hob pieces, set aside.
2. Cut green onion into sections, slice ginger, garlic, wolfberry, pepper, star anise, and aniseed.
3. Wash the chicken nuggets, blanch it with water, brush off the blood foam, remove it and rinse with warm water to rinse off the blood foam.
4. Heat the pan with cold oil, add 2 teaspoons of sugar, be sure to use a low heat, until there are small bubbles, then add 2 teaspoons of bean paste and sauté (I only took the picture of putting white sugar, I forgot to shoot the bean paste) .
5. Then quickly pour the blanched chicken nuggets, stir-fry, sugar color, and then add soy sauce, Chinese pepper, star anise, large chicken stock, dried chili, green onion, sliced ginger, garlic, and wolfberry. Let's stir fry for a while.
6. Add water, and it’s ok to have the chicken nuggets. You must use hot water, and then let it simmer slowly over medium heat. It takes about 20 minutes.
7. After 20 minutes, the water is almost simmered, then pour in the cut potato pieces, turn it over, and simmer for about 10 minutes.
8. Then add salt, adjust to the taste you need (it is recommended to put less, because the bean paste and soy sauce are very salty), add the MSG and stir fry. Out of the pan.
Tips:The taste is very good. If you are interested, you can try it for yourself. If you cook it for your relatives, friends and your dear ones, it will warm your heart.
