Method 1: Ingredients: prepare 2 green peppers, three chicken drumsticks, 5 grams of ginger, 3 cloves of garlic, and 10 grams of green onions. Wash the green peppers and cut them into small pieces, wash and chop the chicken legs into small pieces and fry them in a pot for a while, then set aside. Put oil in the pot, when it is hot, add onion, ginger and garlic and stir-fry until fragrant. Add the chicken pieces and stir-fry for two minutes. Add the seasoning salt, sugar, dark soy sauce, and cooking wine. After stir-frying, add an appropriate amount of water and bring to a boil. Simmer over low heat for 20 minutes. Add the green pepper and MSG and take it out of the pot.

Method 2: Ingredients: 1 native chicken, 2 star anise, 5g green onions, 5ml light soy sauce, 10 peppercorns, 5g ginger, 5ml cooking wine, 5ml oil, 5g salt, 4ml dark soy sauce. Wash and chop the chicken into large pieces and soak in water to remove the blood. Boil water in a pot and add the chicken pieces. Remove them and rinse them in water. Heat the pot, add oil in the pot, add star anise, pepper, scallions and ginger and stir-fry until fragrant. Pour in the chicken and stir-fry evenly. At this time, you need to add cooking wine, light soy sauce, and dark soy sauce and stir-fry evenly. Add boiling water, bring to a boil over high heat, then turn to low heat and simmer for about 30 minutes. When the time is up, add salt and reduce the juice over high heat.

Method 3: Ingredients: prepare 500g of chicken, 100g of hot pepper, appropriate amount of dried chili pepper, appropriate amount of cooking wine and ginger. Cut the pepper into cubes, cut the ginger into thick slices, cut the dried chili pepper into sections, and cut the chicken into cubes. Heat the pot and add an appropriate amount of oil. Pour in the chicken pieces, ginger slices, and cooking wine and stir-fry. Add the bean paste, dried chili segments, Sichuan peppercorns, and star anise and stir-fry. Add an appropriate amount of water to cover the chicken and stew. After 20 minutes, add the garlic and chicken essence and cook for 5 minutes. When the juice is almost dry, add the pepper and stir-fry and it is ready to serve.