1. Peel the potatoes, cut into cubes the size of soybeans, and fry them in hot oil until golden brown.
2. Cut bell peppers into cubes of the same size and set aside.
3. Cut the chicken into thin slices of 0.5 cm, then use an oblique cross knife to make it taste better, then cut into cubes of soy beans, add a little salt and water starch to fully grasp.
4. Mix the chopped garlic, chopped green onion, chopped ginger, sugar, vinegar, dark soy sauce, starch and water into the sauce.
5. Put oil in the pot and heat up, add the chopped green onion and ginger to fragrant, add the chicken and stir fry quickly.
6. When the chicken turns white, add the diced bell peppers and stir fry for about 15 seconds. Add the diced potatoes.
7. Add Pixian hot sauce and stir fry to get the red oil.
8. Pour in the sauce, stir fry evenly, continue for about 20 seconds, and then take it out of the pan and serve it on the plate.
9. Put a bag of miscellaneous grains.
10. You can start!
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