1, Illicium verum, Cinnamomum cassia, Zanthoxylum bungeanum and dried chili are soaked in warm water for more than ten minutes, and bean skin is soaked in warm water for several minutes to soften. Drain the bean skin, cut it into four sections and string it with bamboo sticks.

2. Preheat the multifunctional pot and add corn oil. Put the string of bean skin in and fry it over low heat. Remember to turn it over and fry it. It's golden on both sides.

3. Put the pre-soaked star anise into the pot, chives and garlic into the pot, and stir fry over low heat.

4, stir-fry the fragrance, put the bean skin string into the pot, and pour in the right amount of soy sauce.

5. Take a spoonful of sugar, pour about 200 grams of warm water, cover with bean skin, cook for a few minutes, and turn off the heat when the soup is almost absorbed.