1, a rooster, a proper amount of red pepper (put more if you can eat spicy food, otherwise put less), about 65438 thin-skinned green pepper, 5 cloves of garlic, 3 pieces of star anise, a proper amount of pepper, a piece of ginger, a proper amount of green onion, a proper amount of soy sauce, vinegar (use more if you prepare more), vegetable oil and so on.

2. Slaughter the cockerel for later use (the cockerel can be about 1 year, weighing about 3 kg); Wash red pepper, cut into sections or shred for later use; Wash thin-skinned green peppers and cut them into sections for later use; Flatten garlic after peeling and pedicling; Ginger is flattened for use; Cut the green onion into sections for later use; Wash coriander and cut into sections for later use.

3. Cook oil from the pot. When the oil is hot, stir-fry ginger, star anise and pepper in a pot. After the fragrance is released, add the chicken pieces and stir-fry over high heat until the chicken is crispy. At this time, the speculation is almost the same. Direct introduction of rice vinegar, soy sauce, angelica dahurica, vinegar put a little more, about 3-4 Liang. The first function of vinegar is to remove fishy smell, and the second is to stir-fry a special flavor.