2, blanching, pot of cool water, then pour the soaked chicken pieces.
3, high heat to boil, then turn to medium-low heat, use chopsticks to stir the chicken pieces, so that each piece through the boiling water blanching.
4, blanching process, there will be a lot of floating foam in the water, use a spoon to skim out these floating foam, cooking for about 2 minutes you can fish out the chicken pieces, the rest of the soup poured into a clean pot, standby.
5, hot pot of oil, 7 into the heat put a few peppercorns and 1 big spices, fry a few times.
6, add green onion and ginger, stir fry the flavor.
7, pour into the blanched chicken pieces, stir fry until all the chicken pieces are evenly coated with a layer of oil, pour in soy sauce, continue to stir fry a few times.
8, then pour in the chicken broth.
9, then add cinnamon, sesame leaves, chili peppers and the remaining peppercorns and dashi, stir-fry a few times with a spatula in a tossing motion, then add salt, dark soy sauce and yellow wine, stir, and then cover the pot.
10, large fire to boil, turn to medium-low fire stew for about 20 minutes, this time you can taste the saltiness, to determine whether to add a little salt, and then large fire to collect the soup, when the soup is more viscous, turn off the fire.