Cooking Steps

1. 

   Step1:There are proper amount of star anise, cinnamon, Xiangye, baikou, Caocao and fennel, proper amount of dried pepper and prickly ash, proper amount of garlic, ginger and scallion, proper amount of fried white sesame and peanut kernel. Use a rolling pin to crush the peanut kernel.

2. 

   Step2:No need to cut off the bottom of the three yellow chickens. Cut them into small pieces and put them in a bowl for later use. Add some flower wine and salt. Stick with your hands and marinate for 15 minutes. Put more oil into the pot and cook it into low-temperature oil. Fry the chicken in low heat and slowly. While frying, push it with a spoon to prevent sticking to the bottom. Fry up most of the water in the chicken. Fry the chicken until it's done. Then burn the oil into high-temperature oil. Pour in the chicken again. Fry the skin of the chicken until it's yellow and fragrant, and then fish out quickly.

3. 

   Step3:Heat the pot. Remove the oil. Add garlic, ginger and scallion. Stir fry. Add pepper seeds. Add star anise, cinnamon, coriander leaves, white buckles, grass nuts, fennel and dried chilli. Add 1 full spoon of water. Stir fry with low heat. Add water to make chilli, pepper and spices taste better. When the water is fast fried and dried, put the chicken into the pot. Turn to medium heat and stir fry until the hot pepper is dry. Add 2 tablespoons chicken essence and 2 tablespoons pepper, stir fry until the pepper and spices are dry and fragrant. Add peanuts and white sesame, stir fry evenly. Finally add the onion. Stir evenly, and then start the pot.

4. 

   Step4:Finished product drawin