Cut the chicken into small pieces about three centimeters. Rinse with water. Stir-fry in an iron pan. Pre-frying needs a big fire, no need to put oil, just fry in a pot. Add the right amount of water, one or two star anises and the right amount of pepper, and if there is cinnamon, add another slice. Stir fry for about 20 minutes. When the chicken is cooked, dry it with fire. When the chicken is noisy, pour in a proper amount of soy sauce and soy sauce to color it, which is similar to the color of braised pork.

Cut the green onion into hob blocks, slice the ginger and garlic, and cut the pepper into hob blocks. Take another wok and add peanut oil, which is twice as much as usual. When the oil temperature is seven minutes, add the sweet noodle sauce and dried red pepper to stir fry until fragrant, and add the fried chicken hanging sauce.

If the color of the chicken is not bright enough, add appropriate amount of soy sauce and stir-fry for one minute, add onion, ginger, garlic and pepper, stir-fry until fragrant, add appropriate amount of water and stir-fry for about three minutes, drain and sprinkle with coriander. There is no need to add salt because soy sauce and batter are added.