Half a chicken

Proper amount of oil

A short piece of onion

ginger slice

Three cloves of garlic

Two octagons

Sichuan pepper

Two fragrant leaves

Proper amount of cooking wine

Proper amount of salt

Proper amount of sugar

Proper amount of soy sauce

Recipe practice:

1. Don't wash and dry the chicken with water, or it will spill into the oil pan. Heat the oil in the pan and fry the chicken.

2. Remember to turn over until both sides are golden yellow.

3. Take out and control the oil

4. Re-oil the pot (generally enough to cook), and stir-fry the onion, ginger and garlic in the pot for fragrance.

5. Star anise, fragrant leaves and pepper are also put into the pot, and a small amount of sugar is put into the pot to stir fry (I don't think I put it in).

6. pour boiling water or boiling water (just the speed of boiling water)

7. After the water is boiled, add salt (not too much, and soy sauce and juice) to the water for cooking wine, then put the chicken in the pot, simmer for 20 minutes, and then add soy sauce (more if you like dark color) to collect the juice.

8. (The meat is crisp and rotten. I like it with a firm taste, so reduce the time appropriately. ) Put it on a plate and pour the remaining juice on the chicken. It smells good. Come and eat!