1

Local rooster (black leg local chicken) chopped into small pieces

2

Local chili peppers chopped

3

Scallion. Ginger. Garlic. Dried chili peppers cut up

4

Sharp chili peppers cut in half (super spicy, so ration according to personal taste)

5

The pot is hot, put the oil, when the oil is 80% hot, put in the peppers, when the peppers fry out the flavor and slightly brown with a leaky spoon, then put in the star anise, red chili peppers and fry out the flavor

6

Put in the ginger, cut chicken pieces, quickly stir fry, to be chicken discoloration, put vinegar, onion, continue to stir fry (inside some gizzards and chicken liver and chicken waist)

7

Out of the onion aroma after the sauce stir fry evenly, put the old soya sauce (don't put too much), cooking wine, stir fry to the color evenly add a little boiling water, add the fragrant leaves, cinnamon, cover tightly and cook slowly stew for 15 minutes,

8

Add fresh chili, garlic, cilantro, stir fry evenly,

9

Out of the pot. (A more homemade way is to put some more potato slices, fungus, meat and vegetables, the flavor is also very good.)