1. 3 pieces of chicken thigh meat, put in a bowl, add salt 3g, light soy sauce 15ml, five-spice powder 5g, white sugar 3g, cooking wine 30ml, edible oil 7ml, marinate for 30 minutes
2. Boil the soup pot with water, add chicken, pour 15ml of white wine, boil it again and remove, rinse and dry
3. Pour the oil in the wok to heat, add the chicken half-fried and half-fry until the color is slightly yellow, turn off the heat to control the oil, heat the oil again, add the chicken and fry until the color is golden
4. Filter out the oil in the pot, add appropriate amount of cumin powder, salt, and Chinese pepper powder and stir-fry evenly, then pour in dried chili, garlic slices, ginger slices, star anise, Chinese pepper and fry for a fragrance
5. Add deep-fried peanuts, stir fry evenly, sprinkle a little chicken essence to taste
6. Serve out and serve
