I. 1, material selection. Pheasant is the best, native chicken is the best, followed by broiler;

2, seasoning. Cinnamon bark, star anise, pea sauce (or chilli sauce), pepper, garlic, garlic, ginger and cornmeal.

3. Side dishes. Fresh potatoes or lettuce

Second, chop the raw chicken into small pieces, add a little salt and raw flour, stir evenly, put it in a pot and fry it dry. During this period, add cinnamon and star anise. After the water is fried dry, take out the chicken.

2. Heat the oil, stir-fry the pepper, pea sauce, ginger and garlic, add the chicken, stir-fry for 2-3 minutes, then add 200ML of water and potatoes, and cook for15min, then take out the pot.