1. First, prepare a chick and clean it. Put the chicken wings in your mouth and the chicken paws in your belly. The pot is small at home, so it is convenient to cook after the group is finished.

Prepare some auxiliary materials, cut the green onions into long sections, and cut the ginger into large pieces.

Prepare a small bowl with spicy food, and put in four star anise, several fragrant leaves, a pinch of pepper, a handful of dried pepper, a pinch of fennel, a few white cardamom, several pieces of angelica dahurica, three pieces of cinnamon, two pieces of galangal, a tsaoko and two pieces of hawthorn.

2. Blanch the chicken in water first, and this step is also to give the chicken a background color.

Boil water in the pot, put cold water into the chicks, add a spoonful of maltose to stir the maltose, and the chicken skin with maltose will have a light yellow color, which will make the dish more beautiful.

When blanching, turn it frequently, and keep watering the exposed part of the water to make the chicken evenly heated, so that the color is more uniform. After boiling for about 2 minutes, take it out and control the water.

3. fry the chicken with oil.

Burn more oil, it is best not to burn the whole chicken. When it is 50% hot, put the chicks in a colander and immerse them in the oil pan. At this time, it is best to stand far away or lift the lid to protect yourself, so as to avoid hot oil splashing and scalding.

When the oil flower becomes smaller and the danger is reduced, fry it on medium heat, and at the same time, pour hot oil on the chicken until the skin is golden, and take out the oil control.

3. Leave the bottom oil in the pot, add the onion and ginger and the prepared aniseed, stir-fry until fragrant, add more water in the pot, and then add the oil-controlled chicks, add 20 grams of cooking wine 15 grams to remove fishy smell, 20 grams of salt 10 grams, and 20 grams of rock sugar to extract and color.

Cover the pot and simmer for 20 minutes after the fire boils.

After 20 minutes, the chick has been stewed until it is tender and smooth. Take it out carefully and put it on a plate, then pour a spoonful of soup and put two parsley on it.

Tips:

1. blanching is mainly to remove blood stains and reduce fishy smell, and adding maltose can give the chicken skin a layer of background color in advance.

2. The main purpose of frying is to color the chicken skin, and at the same time remove the water in the chicken, so as to facilitate the absorption of the soup and taste it in the later stage of marinating, and achieve a crisp and tender taste.