1. Prepare the side dishes: all side dishes are cut into hob pieces; sliced ginger and garlic, dried chili into sections, and other auxiliary materials are ready for use (the ingredients forgot to take pictures).
2. Cook the noodles and set aside.
3. Wash 2 chicken thighs with hips (this is one of them).
4. Chop into small pieces, cool the pot under the water, drop a few drops of cooking wine, cover and boil for 1 to 2 minutes.
5. Remove, rinse with warm water and set aside.
6. Heat a pan with cold oil on a low heat, add an appropriate amount of rock sugar, and stir-fry quickly.
7. After the rock sugar is dissolved and bubbled into a caramel color, add the chicken thighs and fry until both sides are browned.
8. Add the right amount of bean paste and all the auxiliary ingredients, and stir fry for a fragrant flavor.
9. Add appropriate amount of cooking wine, light soy sauce, a small amount of dark soy sauce, add boiling water to cover the chicken legs, cover the pot and bring it to a boil, and simmer on low heat (simmer for about half an hour).
10. Add potatoes and carrots when simmering for 10-15 minutes.
11. After simmering for half an hour, collect the juice on high heat. When half of it is received, add onion and green bell pepper, stir fry for a few times, and continue to collect the juice.
12. Don't collect the juice too dry, add a small amount of salt.
13. Pour it on the prepared noodles, live it up, serve it to the table and start eating!
Tips:1. You can also choose to cook whole chickens;
2. You can add more red and yellow peppers, the color will look better, and the taste will be richer;
3. Don't collect the juice too dry at the end (I made it a bit dry), it will be more delicious if you leave more juice to pour on the noodles;
4. You can sprinkle some coriander in the pot;
5. If there is no large plate, serve it to the small plate, and then serve it after eating.