1. Main ingredients: 1500 grams of chicken.

2. Seasonings: 5 grams of star anise, 35 grams of soy sauce, 15 grams of salt, 5 grams of white sugar, 25 grams of cooking wine, 5 grams of ginger, 15 grams of green onions, 20 grams of starch (corn), 5 grams of MSG , 60 grams of peanut oil.

3. Open the chicken from the back, remove the crop and internal organs, and chop off the legs;

4. Cut off the upper legs at the knee joints with the back of a knife, remove the head from the eyes Chop off the mouth, wash, and set aside;

5. Sit in a soup pot, turn on the heat, and add the chicken. When the chicken is boiling, reduce the heat to a low heat, cook until it is cooked, and then take it out;

6. Wash off the blood foam with water, put it into a plate, add ginger slices, green onion segments, aniseed, refined salt, cooking wine, and stock. When the upper drawer is steamed, take it out from the lower drawer;

7. Remove the sternum, fold the sternum, and remove the scallions, ginger slices and aniseed;

8. Heat the frying spoon, add oil and minced scallions;

9 , cook cooking wine and soy sauce, put the chicken and soup into a spoon (chicken breast side down), add sugar and MSG, and simmer over medium heat until the soup is thick;

10. Thicken with water starch , drizzle with oil, take out a spoon and put it into a large flat plate and serve.