1. Cut local chicken into pieces, blanch the bleeding with cold water
2. Diced waxy corn
3. Carrots diced
4. Peel and cut potatoes
5. Add vegetable oil to the pot, add the chicken nuggets and stir fry until the color changes
6. Add green onion, ginger, garlic, star anise, cinnamon and dried red pepper and stir fry until fragrant
7. Add cooking wine, soy sauce, dark soy sauce and sugar and stir well
8. Add appropriate amount of water, turn to a low heat and simmer for 30 minutes
9. Season with salt and add carrots
10. Put in the potato wedges
11. Put the glutinous corn cubes in, continue to simmer for 30 minutes, then harvest the juice on high heat
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