1. Cut white striped chicken into pieces, blanch in hot water, remove and drain.

2. Cut the onion into sections and slice the ginger, with five or six sections each.

3. Cool the pan and cool the oil. The amount of oil is 2-3 times that of normal cooking. Put the bean paste right away. If you like spicy food, put more. I usually put half a bag.

4. Turn on a small fire and keep stirring to prevent the bean paste from burning out.

5. Add two spoonfuls of sugar, pour the chicken pieces after the flavor of the bean paste is completely volatilized, and stir until the color is uniform.

6. Add water to the chicken, turn on the fire, add onion, ginger, pepper, aniseed, nutmeg, angelica dahurica and other materials, and add salt to taste. After the water is boiled, pour it into the induction cooker pot to continue high-power heating.

Adding vinegar to minced garlic is the most suitable bottom material for pot chicken. You can wash vegetables at this time, and the chicken will be cooked in a moment. Oh yes.

Tip: no pepper can be replaced by pepper; Nutmeg and angelica dahurica can be put less, and too much will affect the smell; Putting sugar in bean paste is equivalent to frying sugar color; There are no peppers.