Ingredients: 3 bell peppers,4 chicken legs,washed, deboned, and cut into 2 cm square pieces.



Seasonings: cooking wine, garlic, old soy sauce, starch, beatenone egg,marinated for half an hour.

Method:

1,two potatoes, diced.and onion,and bell peppers cut into strips.(Later found that cutting the bell peppers into chunks looks better and does not easily fall apart.)2 Heat oil in a wok until it is six-tenths hot. Add chicken pieces and quickly stir-fry until they turn slightly white, then remove them and drain off excess oil; set aside.



Chicken is tender, the oil temperature for frying should not be too high, and the frying time should not be too long.3 Leave a small amount of oil in the wok. Add onion strips and bell pepper strips to stir-fry until fragrant.）



Lift out, you can place them with the chicken pieces in the same container for later use.4 There are two ways to handle potatoes: for those who like crispy potato, prepare new potatoes and directly stir-fry them in a large amount of oil;



while I prefer soft and tender potato, boil them in hot water for 8-10 minutes.Adddoubanjiang,old dry chilli sauce.5 Add the chicken pieces, onion strips, and bell pepper strips. Stir-fry until all ingredients are well combined.Add salt, chicken, sugar, and cook over high heat to reduce the sauce.6 Serve in a dish and drizzle with a little sesame oil.Sauce.



5. Add the chicken cubes, onion strips, and bell pepper strips, stir-fry in the pot.IngredientsStir evenly.Add salt,seasoned flour,sugar, and cook over high heat until the sauce thickens.



6. Serve on a plate and drizzle with a little sesame oil.