1, a rooster, a proper amount of red pepper (if you can eat spicy food, put more, otherwise put less), thin-skinned green pepper 10 or so, 5 cloves of garlic, 3 pieces of star anise, a proper amount of pepper, a piece of ginger, a proper amount of green onion, a proper amount of soy sauce, a proper amount of vinegar (if you prepare more, you will use more), and vegetable oil.

2. Slaughter the cockerel for later use (the cockerel can be 1 year, about 3 kg); Cleaning red pepper, cutting into sections or shredding for later use; Clean thin-skinned green peppers and cut them into sections for later use; Flatten garlic after peeling and pedicling; Ginger is flattened for use; Cut the scallion into sections for use; Clean coriander and cut into sections for later use.

3. Cook the oil from the pan. After the oil is heated, add ginger, star anise and pepper into the pan and stir-fry them. After the fragrance is released, add chicken pieces and stir-fry them with high fire until the water is fried and the chicken crackles. At this time, the stir-fry is almost the same. Directly introduce rice vinegar, soy sauce and angelica dahurica, and put more vinegar, about 3-4 liang. The first function of vinegar is to remove the fishy smell, and the second is to stir-fry a special fragrance.