Pour the chicken pieces directly into a cold water pot and blanch them in water. When cooking, put onion and ginger slices and add cooking wine to remove the fishy smell. Bring the chicken to a boil, then cook it for 1 min, then turn off the fire, then take out the chicken pieces and rinse them with water several times. Rinse the blood bubbles on the chicken nuggets for later use.

Next, pour a small amount of oil into the pot, add a few pieces of rock sugar, and stir-fry over low heat to get a sugar color. While stirring, break the rock sugar with a shovel. Stir-fry the rock sugar with a small torch until it is completely melted, and the color gradually turns into jujube red. Add a bowl of hot water to the pot and stir. This sugar is fried and poured into a bowl for later use.

Cut some onions, ginger and garlic, pour oil into the pan, and add a spoonful of bean paste to stir-fry red oil when the oil is hot. Then add onion, ginger, garlic, pepper, star anise, cinnamon and fragrant leaves, stir-fry and stir-fry the fragrance inside these spices. Add some dried Chili pieces and stir-fry until the inside is spicy, then add the washed chicken pieces and stir-fry evenly. Add more yellow wine to remove fishy smell, and add some soy sauce to stir fry evenly. Then pour in the freshly fried sugar color, then pour in boiling water, cover the lid and simmer for 20 minutes. Prepare a few peeled and washed potatoes and cut them all into large pieces. After the potatoes are cut, put them in a pot and soak them, then prepare two washed onions and cut them all into slices; Prepare a few more snails and cut them a little bigger. Stew the chicken pieces in the pot for 20 minutes, then pour all the cut potato pieces, add salt to the pot to taste, add a spoonful of white pepper and stir-fry evenly, cover the pot and continue stewing for about 10 minutes, then turn to high heat, then pour the cut pepper pieces and onion slices and fry them until they are broken.