1. Prepare the materials.

2. Wash and drain the squab for later use.

3. Put star anise, cinnamon and fragrant leaves into the pot, add appropriate amount of water and boil for about 1 hour.

4. Add cooking wine.

5. Add soy sauce, sugar and salt to make brine.

6. After the salt water is boiled, add the squab.

7. Cover the pot and cook for 20 minutes. Turn off the fire and continue to stew for 20 minutes.

8. Xiang, come to the table, the skin is thin and the meat is tender. I will eat it this winter.

9. Only eating is sweeter.