Method:

1. Rinse the fresh chicken racks, remove the chicken butts, and remove the grease;

2. Add more than half of the chicken racks to the pot. Water, add cooking wine, ginger slices, bay leaves, star anise, peppercorns, and green onions and bring to a boil over high heat;

3. After boiling, cook over medium heat for 5 minutes and turn off the heat;

4. Remove Take out the cooked chicken rack and rinse the scum and impurities attached to the surface of the chicken rack with running water;

5. Remove the debris from the cooked chicken rack and break it into small pieces;

< p>6. Remove the floating oil on the surface of the chicken rack soup, then filter it through a fine mesh, let it settle, and pour it into the disassembled chicken rack for soaking;

7. Before putting it in the pot, Boil the chicken rack and chicken soup again, take out the chicken rack, mix in appropriate amount of salt, sugar, chili powder, cumin powder, monosodium glutamate, cooking wine, and light soy sauce and marinate for ten minutes;

8. Remove the oil Heat the oil in the pot, sauté the chopped red pepper, Sichuan peppercorns, onions, ginger and garlic until fragrant, then add the cooking wine;

9. Add the marinated chicken rack and stir-fry over high heat for one minute;

10. Add two spoons of chicken soup into the pot and simmer over low heat for a while;

11. When the soup is almost gone, sprinkle in chopped green onions and coriander and serve.