Cut the fresh chicken into pieces, put it in a pot with cold water, blanch it to remove the blood powder, take it out and wash it for later use.

Some white flour, an egg, and wrap the chicken pieces evenly.

Fry in medium-low heat, and roll fry until golden brown.

Take a bowl, add salt, 200ml of rice vinegar, 50ml of soy sauce, 30ml of light soy sauce, onion, ginger, garlic, aniseed, cinnamon, cooking wine or white wine, and appropriate amount of rock sugar.

Put the fried chicken pieces into an empty pot, add all the seasonings in the bowl, cover the pot, stew for 3-5 minutes, add appropriate amount of boiling water, boil, turn off the heat, cook for 40 minutes, and collect the juice.