2. Accessories: onion, ginger, coriander, star anise, salt, chicken essence and cooking wine.

3. Wash the chicken and cut it into small pieces.

4. Add water to the pot to boil, and blanch the chicken pieces to remove blood bubbles.

5, after drowning, remove it for use.

6. Cut the onion and slice the ginger.

7. Cut the parsley into sections and finish.

8. Put water in the wok, add star anise, onion, ginger and chicken pieces and boil over high heat.

9. Skim the floating foam, sprinkle with salt and chicken essence, and simmer for half an hour.

10, after the meat is rotten, sprinkle with coriander segments and serve.