1. material: chicken1000g, soy sauce 20g, spiced powder 2g, pepper 2g, cinnamon 3g, ginger 3g, garlic 3g, angelica dahurica 2g and fennel 2g.

2. Select the fat and tender chicken of that year, slaughter it, bleed it, clean it, pat the chicken breast flat with a wooden stick, and make it into a pipa for later use.

3. Put aniseed, fennel, spiced powder and pepper powder into a cloth bag, and add the processed chicken and other ingredients into the cauldron.

4. After the water boils, add the old sauce, cook for 40 minutes on high fire, then simmer 1 hour, and turn frequently. Cook it and eat it while it is hot.