1. Clean the local chicken, then apply salt and pepper powder and marinate for 20 minutes.
2. Slice ginger and onion, prepare seasoning, soak red pepper for 2 hours, pick it up after washing, and cut it into pieces with scissors.
3. Add water to a wok, add pepper, pepper, star anise, fragrant leaves, tsaoko, angelica dahurica, codonopsis pilosula, cinnamon, onion and pepper, and cook until fragrant.
4. Add chicken, add salt, and bring to a boil.
5. Turn to low heat and cook until the chicken is cooked, pick it up and let it cool thoroughly.
6. Stir-fry the pepper and pepper particles in a hot pot with a small fire, remove them and put them in a bowl with a little salt.
7. Heat the oil to about 70% heat, pour it into a bowl of fried pepper, pepper and pepper, mix well and cool thoroughly.
8. Cut the onion and shred the onion.
9. After the chicken is cold, tear out the chicken by hand, add shredded onion, onion, chicken soup, pepper sesame oil and pepper red oil, and mix well.