Chicken and Potato Noodles

1. Chop the chicken legs into small pieces and wash them clean. Put cold water into the pot, add ginger slices and cooking wine, blanch, wash and remove for later use.

2. Heat up a hot pot and cool the oil, then add white sugar and cook until the sugar turns.

3. Pour in the chicken chunks and stir fry well.

4. Pour in dark soy sauce, cooking wine, scallions, ginger, garlic, and dried chili peppers, stir fry evenly.

5. Pour in an appropriate amount of boiling water, add fragrant leaves, star anise, and pepper, and simmer over high heat for ten minutes.

6. Add salt and thirteen spices, turn to low heat and simmer for thirty minutes.

7. Pour in the potato chunks and stew until they are 80% cooked.

8. Add green and red peppers.

9. Add monosodium glutamate, stir well and remove from the pot.

10. Boil the noodles and put them into a bowl. Pour chicken cubes over, sprinkle oil with chili peppers and aged vinegar, stir well, and eat. The noodles are full of color, aroma, nutrition, and are hot and delicious. Perfect!