Chop the chicken back to the right size, blanch it with boiling water, cut off the blood, and wash it several times until the floating foam is washed and drained. Put oil in the pan, add onion ginger, pepper, star anise and dried pepper, stir-fry until fragrant, add washed chicken rack and stir-fry for a while, add cooking wine, sugar and soy sauce, add boiling water that overflows the chicken rack, cover the lid and boil, stir-fry, then simmer slowly, add appropriate amount of salt when the water is half dry, and then add monosodium glutamate. Soup is used for bibimbap. You can save more if you like.