1. Chop the chicken into pieces, which are small and easy to taste.

2. Chop the good cheers and stir-fry the water, and copy the blood foam clean.

3. Put a tablespoon of oil in the shovel pot, heat it until it smokes, then pour in the drained chicken pieces, stir-fry for about three minutes, add half of shredded ginger and a spoonful of salt, stir-fry all the pepper, star anise and dried red pepper skins for another two or three minutes, pour in boiling water until it is flush with the chicken pieces, and cover the pot and suffocate until the water is dry.

4. stew the third part for about 15 to 20 minutes, which will fully stew the chicken and make it chewy. When the water is dry, pour in the chopped green pepper and garlic, add salt and a small amount of soy sauce, and stir-fry until the green pepper is cooked. (Note that you can't pour too much soy sauce here, and the fried chicken pieces should be slightly yellow in the white. Too much soy sauce will cover the meat smell of chicken pieces.