[Ingredients] A cockerel (about 3 kg) 180 days.

[Seasoning] 200g peanut oil, 40g ginger slices, 30g Chinese liquor, 40g garlic slices, 30g dried chili, 35g fried chicken sauce, 70g millet chili, 50g scallion, 30g soy sauce, 3g salt, 5g monosodium glutamate, 5g chicken essence, sesame oil 15g, 2 star anise, and pepper 10g.

[Practice] The cockerel is slaughtered and cut into pieces the size of broad beans; The head of the chicken is split in two and put into the yard with chicken feet and chicken waist for use.

2. When the pot slides through, put peanut oil to 50% heat, add ginger slices to fry until fragrant, add chicken feet and chicken heads to stir-fry until discolored, add chicken pieces and stir-fry for 7-8 minutes on medium heat. After the chicken shrinks and the surface is slightly dry, cook white wine along the pot wall, add star anise and small pepper, stir-fry until the fragrance overflows, then add garlic slices and dried pepper and stir-fry evenly.