1. Cut the chicken into pieces of moderate size, rinse them with clear water, and drain them in a drain basin for later use. 2. Put the drained chicken pieces into a pot, add salt, cooking wine, soy sauce and onion, and marinate for 15 minutes. 3. Cut the onion into sections, slice the ginger, soak the dried Chili in clear water and drain, and use two star anises for later use. 4. Wash, peel and cut potatoes for later use. 5. Put the oil in a hot pot, the oil temperature is 60% hot, add the marinated chicken pieces, stir fry, add the onion ginger, star anise and pepper until the color changes, and continue to stir fry. 6. Stir-fry until most of the water disappears, add potatoes, stir-fry for two minutes, pour in soy sauce and soy sauce, and stir-fry until the surface of potatoes is slightly transparent and yellow. 7. Add hot water. Just flush with the chicken nuggets. Add salt, bring to a boil over high fire and simmer for 20 minutes. After 8.20 minutes, turn to medium heat and cook the soup until it is slightly collected and sticky. 9. Turn off the fire and add a little monosodium glutamate. Put it in a bowl and serve.