Put a proper amount of oil in the pot, heat the oil to 70%, add chicken pieces and fry until dry. Oyster sauce is a key raw material. Most of the delicious yellow chicken comes from oyster sauce, so it is best to use some oyster sauce. Don't put too much soy sauce, otherwise the color will be dark and not yellow. Stir-fry over low heat until the chicken skin is colored. Stir-fry ginger and garlic slices and dried chilies, add light soy sauce 1 spoon, soybean sauce 1 spoon, cooking wine 1 spoon, salt 1 spoon, sugar 1 spoon and pepper 1 spoon.
Cut the yellow chicken into pieces, blanch it slightly in boiling water, and fry the star anise and white sugar in another pot, which is the color formed by adding sugar or soy sauce to ordinary kitchen condiments, which is generally yellow, so it is called braised. Stir-fry the sugar, add onion, ginger, garlic slices and sweet noodle sauce while it is hot, then add boiling water, add the cooked chicken pieces, shred the dried red pepper, shred the ginger, cut the chives, cover the chicken pieces, and drop a few drops of fresh soy sauce.
Stir-fry the oil in the pot with rock sugar and add it to the chicken leg pieces. The broth is made of old hen and pig bones. Stir-fry ginger, garlic and cooking wine, soy sauce, put them in and stir-fry, pour in mushrooms and stir-fry. Dry mushrooms are put into water in advance to soak their hair. Generally, casserole is used to collect juice, which aims to keep the original flavor of braised chicken for a long time. When collecting juice, add appropriate seasonal vegetables, so that the braised chicken can have a complete range of meat, soup and vegetables, and it is rich in color, fragrance and taste. After the mushrooms are soaked, cut into pieces, green and red peppers, ginger, onion and dried peppers.