2. add water to the pot that can't pass the chicken pieces. Bring it to a boil, add chicken pieces and fry in boiling water for 2 minutes.

3. Take out the fried chicken pieces and put them in a basin for later use.

4. Take another clean wok, pour olive oil into the hot wok, stir-fry the chicken legs when the oil temperature is 6.7%, add the onion and ginger slices, and pour 2 spoonfuls of cooking wine. Stir-fry for 8 minutes until the chicken oil overflows.

5. Add 1 tablespoon soy sauce, 10ml soy sauce, and a little sugar.

6. Pour the soaked pepper water (skim the pepper) into the pot.

7. Put an fennel and a small piece of cinnamon in the pot. Add two bowls of water, simmer for 30 minutes, turn to low heat 10 minute, drop a little sesame oil and pour in shallots.