Accessories: vegetable oil (1.5 tbsp), bay leaf (3 pieces), dried pepper (1), pepper (20 pieces), tsaoko (1), sugar (1/2 tsp), ginger (/kloc).

1. Prepare ingredients, wash chicken legs and cut into pieces.

2. Prepare the auxiliary materials used, and peel and cut potatoes and carrots.

3. Wash the green pepper and cut into pieces. Blanch the chicken pieces and drain.

4. Pour a small amount of oil into the pot, add the boiled chicken pieces, and stir-fry until slightly yellow. Add onion, ginger, garlic, pepper, tsaoko, dried pepper and fragrant leaves and continue to stir fry.

5. Cook cooking wine, add soy sauce, sugar and salt, stir well, add hot water, boil over high fire, add enough water at a time, and leave soup to mix noodles.

6. Add potatoes and carrot pieces, bring to a boil, and simmer the potatoes until they are cooked.

7. Add green pepper and red pepper and take the soup a little.

8. Add a little salt to the flour, add water and knead into a smooth dough, divide the ingredients, apply vegetable oil and cover with plastic wrap, and wake up for more than 30 minutes.

9. Add water to the boiling pot and bring it to a boil. After waking up, pull the dough into noodles and cook it in a pot. Spread the cooked noodles on the bottom of the big plate and pour the cooked large plate of chicken on it.