Step 1, prepare the ingredients: chopped chicken, freshly squeezed soybean oil, onion, ginger and garlic, fragrant pepper, fennel aniseed, salt, sugar, soy sauce and yellow wine.

Step 2, put the chicken pieces in cold water, boil and blanch for 2 minutes, take them out, wash them with warm water, and control the moisture for later use.

Step 3, add 93 freshly squeezed soybean oil to the wok cold pot, then add a tablespoon of white sugar and heat it with low heat.

Step 4, just watch the sugar slowly turn dark brown (someone always asks him why the fried sugar is bitter, so don't make it black, of course it is bitter, because it is burnt. )

Step 5, quickly pour the blanched chicken pieces and stir fry.

Step 6, stir-fry until the chicken pieces are all brown, then add soy sauce and stir-fry.

Step 7, add yellow wine and stir-fry until the chicken pieces are evenly wrapped with soy sauce.

Step 8, then add all the spices and onion, ginger and garlic.

Step 9: Stir-fry for a while and pour in three bowls of boiling water. After the water boils, turn off the lid and cook for 40 minutes.

Step 10, add 4 grams of salt to continue stewing, and then decide whether to open the lid or cover it according to the amount of soup.

Step 1 1, wait until the soup is thickened, turn off the heat and take out the pot.