1. Wash the skin-on meat and cut into small cubes, then blanch it for later use
2. Dried plums are soaked in water, washed and drained for later use
3. Cut green onion into sections and slice ginger for later use
4. Put a little corn oil in the pan, and stir-fry the blanched meat first after the oil is hot
5. Add a little dark soy sauce to color and when the meat is a little burnt, add the green onion, ginger and aniseed and fry until fragrant
6. Then add a little cooking wine, finally add dried plums and stir-fry, then add a little sugar, chicken essence, salt and stir-fry
7. Add appropriate amount of water to the pot. It’s better if the vegetables are not over. Turn to a low heat and simmer for 30 minutes after a high heat.
8. When the soup in the pot is almost collected, it can be out of the pot.
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