1. Heat oil in a pan, add chicken and stir-fry until it changes color.

2. Add onion, ginger, star anise, cinnamon, Amomum tsaoko, fragrant leaves and dried Chili, and stir-fry.

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3. Add a spoonful of soy sauce, two spoonfuls of cooking wine, and a proper amount of Pixian watercress, and stir well.

4. Add carrots, chicken and water, cook for 30 minutes to collect juice, and add appropriate amount of salt.

5. Before cooking, pour a small amount of sesame oil, pepper and shallots into pieces. Sprinkle on it

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