1. Chop the cured chicken into small pieces, soak in cold water for 12 hours, remove the salty lettuce, peel and cut into pieces for later use.

2. Pour oil into the pot, sauté onion, ginger, garlic, Sichuan peppercorns and aniseed, add cured chicken pieces, add light soy sauce and cooking wine and stir-fry the cured chicken in the pressure cooker.

3. Pour cold water into the pressure cooker, pour in the stir-fried cured chicken, and put on steam for 15 minutes.

4. After the pressure cooker has cooled, open the lid, pour it into the casserole, add the lettuce cubes, and simmer over low heat for 20 minutes.