1. Prepare the chicken pieces, clean them and remove excess oil; pour the washed chicken pieces into a basin; prepare an appropriate amount of green onions and ginger; add the chopped green onions and ginger. In the pot containing the chicken, add an appropriate amount of peppercorns, fennel, chili, salt and cooking wine to marinate; after 20 minutes, when the chicken is marinated, add a little more oil to the frying spoon and heat it.

Pour the marinated chicken into the frying spoon; use a spoon to stir-fry the chicken pieces as much as possible; add some water to the frying spoon; fry until the chicken is cooked, then put it into a basin. Eaten in.

2. One three-yellow chicken, washed and cut into small pieces. Heat the oil until 70% hot, stir-fry the ginger until fragrant, add the chicken pieces and stir-fry. Add two tablespoons of cooking wine and stir-fry again. When the water is slightly dry, add two tablespoons of soy sauce and continue stir-frying. Add two small bowls of water so as not to cover the chicken, cover the pot, and simmer for a while. When the juice is almost gone, open the lid, add small peppers and garlic slices, and stir-fry for a while. Add two spoons of spicy sauce, a little oyster sauce, stir-fry together, add a little chicken essence, and it's done.