Spice 1: star anise, tsaoko, fragrant leaves, cinnamon, dried red pepper and pepper;

Spice 2: ginger slices, onion segments, garlic mashed, cheese.

Seasoning 3: hot pot bottom material 1 tablespoon, bean paste 1 tablespoon, sugar 1 tablespoon, soy sauce 2 tablespoons, vinegar 1 tablespoon, cooking wine 1 tablespoon, sesame oil 1 tablespoon (. Put the oil in the pan. When the oil is cool, add the spices 1 and stir-fry the spices over low heat.

Turn to medium heat, add spice 2, add spice 3 and chicken nuggets after the fragrance explodes, turn the heat slightly, and stir-fry until the chicken nuggets are tight and colored.

Turn to medium heat, add spice 2, add spice 3 and chicken nuggets after the fragrance explodes, turn the heat slightly, and stir-fry until the chicken nuggets are tight and colored. Add water and bring to a boil. Simmer until the chicken is slightly rotten. Can be used as soup base for noodles or rice noodles.