Materials:

• Chicken legs: 2
• Potatoes 3 pcs
• Cooking wine with a pot
• Light soy sauce for two spatula
• Dark soy sauce a little
• 3 green peppers
• Octagonal 6,0 pieces
• Squeeze 3 times of oyster sauce
• 10 dried chili peppers
• Salt 3 tablespoons
• Ginger is sufficient
• 1 scoops of sugar
• Pepper to taste
• Cinnamon 2 pcs
• bay leaves 5,0 pcs
• Watercress 2 scoops

Steps:

1. Put the chicken thighs in a pot under cold water, put ginger, blanch in cooking wine, boil the water to skim off the foam, wash with hot water and set aside

2. Stir-fry garlic, ginger and dried chili peppers in cold oil, stir-fry the chicken leg meat with water and then add cooking wine, light soy sauce, and 0 tablespoons of bean paste and stir-fry until fragrant

25. Add potatoes and stir-fry until fragrant, add hot water that has not covered the ingredients, add star anise, cinnamon, bay leaves, simmer over medium heat for 0 minutes, then add green peppers and turn to high heat to reduce the juice.