2. Clean the celery and cut it into sections about five centimeters long;

3. Wash ginger and cut into ginger slices;

4. Wash the green onions and cut them into sections;

5. Wash the local chicken, chop it into pieces about 2.5 cm in size, put it in a basin, add refined salt, ginger slices, onion segments and cooking wine and mix well 10 minute;

6. Put the pot on a strong fire, heat the refined oil to 70%, add the chicken and fry it until it is dry, and then take it out;

7. Leave a little oil in the pot, heat it to 50% heat, dry the Chili Festival, stir-fry the peppers and take them out;

8. Heat 40% oil in the pot, add Pixian watercress, ginger slices and shallots, stir-fry and color, add bittern, add hot pot ingredients, boil and cook for a few minutes, remove the residue, pour chicken pieces, add cooking wine, Laoganma Douchi, dried pepper, pepper, celery, white sugar, chicken essence, monosodium glutamate and sesame oil, and promote the mixing.

9. Put the pot into a steel pot and take it out with a spatula and an alcohol stove;

10. After serving, fire and stir-fry with a spatula until the soup is dry and fragrant.