Seasoning: soy sauce vinegar, sweet noodle sauce, salt, pepper, fennel, star anise and monosodium glutamate.

Steps: First, heat the pot, add peanut oil and cook for six times, then add ginger, star anise, pepper and fennel to stir fry.

Then add chopped chicken pieces, stir-fry until golden brown, add onion and pepper, and then add sweet noodle sauce, soy sauce and stock in turn. Turn the heat down and simmer. After the separation of flesh and blood, the juice is collected by fire.

Besides, I will tell you all the cooking skills to make you a master cook.

1, it is not advisable to add cold water when cooking. Cold water will make vegetables old and unpalatable, while boiled vegetables are fresh and tender. Frying time should not be too long;

2. When frying lotus root silk or lotus root slices, add some water while frying to prevent lotus root from blackening;

3. Immediately put the eggplant into the pot or water after cutting, otherwise the eggplant will be oxidized to black. When frying eggplant, put some vinegar in the right amount, so that the color of the fried eggplant will not be black;

4, scrambled eggs, an egg with a tablespoon of warm water and stir well, it will not fry, and scrambled eggs are big, soft and delicious;

5. Tofu can be soaked in boiling water for ten minutes before cooking, which can remove the beany smell and alkaline taste;

6. To stew a pot of good fish soup, use cold water. After boiling in cold water, skimming the floating foam can remove the fishy smell, and at the same time, the protein of the fish slowly solidifies, and the nutrients can be fully "released" into the fish soup. Stew thick soup with strong fire, and drink clear soup with low fire;

7. When steaming fish or meat, wait until the water in the steamer is boiled before steaming, so that the fish or meat can shrink immediately when it suddenly encounters high-temperature steam, and the fresh juice inside does not flow out, which is more delicious after cooking;

8. When cooking bone soup, don't add cold water halfway, lest the temperature of the soup suddenly drop, leading to the rapid solidification of protein and fat, which will affect the nutrition and taste. It is best to fill it with water at one time or add appropriate amount of boiling water halfway;

9. When you are in cook the meat, if you want to make the soup delicious, you should cook the meat slowly in cold water; If you want to make meat delicious, you should cook it in hot water.