Children especially like to eat chicken crisp bones, almost a plate to eat a plate, but the child will be uncomfortable to eat more stomach, because the chicken bones are not easy to digest, so I use half of the chicken crisp bones, which is delicious, nutritious and healthy.
Prepare all the ingredients and cut the small red pepper to the seeds.
Wash the potatoes and peel them to cut small squares (about about the size of the chicken brittle bones), wash the chicken and crisp bones to control the water.
The pot of water is boiled, put the potato pieces and the chicken crisp bone into the boiling water, add a small amount of salt, ginger, cooking wine, aniseed flowers, cook for 2-3 minutes, until the potato and chicken crisp bones are cooked, go to the seasoning plate spare.
Heat the wok in a wok and turn to a small heat. Add half of the cumin and small red peppers to the sauté. Add the cooked potato pieces and chicken crispy bones. Change the fire and stir fry three times. Continue to add the appropriate amount of garlic sauce. The fire quickly sizzled three times, into the other half of the cumin and white sesame seeds and continued to sizzle quickly and quickly, put the pan into the pan, and then sprinkle a small amount of white sesame.