1. Add salt and yellow rice wine and soak in water for three hours, then add water to the iron pot, add ginger, pepper, cinnamon, star anise and salt, cook the chicken, drain it in the pot for a quarter of an hour and let it cool. After cooling completely, slice the chicken and put it on a plate.

2. Stir-fry the pepper with a small fire in an iron pan until it is crisp and fragrant, spread it out and let it cool. After cooling, mash it into coarse pepper noodles and put it into the pot. Heat a wok with high fire, pour in vegetable oil and refine it to 80%, pour it on Chili noodles and keep stirring, mix and cool for 20 minutes, then add sesame oil and fine powder of walnut, peanut and sesame.

3. Put the ground Chili powder into a container, put the vegetable oil into a pot and burn it until it is 80% ripe, then cool it for 10 minute, then pour it on the Chili noodles, mix well, cool it for 20 minutes, and add a proper amount of sesame oil for later use.

4. Add ginger, Amomum villosum, Cynanchum bungeanum, Cinnamomum cassia, clove, Amomum tsaoko, Zanthoxylum bungeanum, fennel and other ingredients into the original chicken soup, and simmer for two hours with low fire to form a fragrant soup brine.

5. Mix Chili oil, red oil and soup, and add salt and sugar. And stir evenly. Pour it on the chicken pieces that have been placed on the plate and serve.