1. Add scallion and ginger aniseed to the chicken legs and cook for 10 minutes, then cool for later use.
2. Tear into silk along the lines of the meat with your hands.
3. Add soy sauce, sugar, black sesame, salt, chili powder, shallot, garlic, vinegar, and stir well.
4. Put oil in the pot and sauté the peppercorns.
5. Pour the pepper oil into a bowl of juice while it is still hot.
6. Sprinkle the blended bowl of juice evenly on the chicken shreds.
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