1. Put the chicken in cold water, put the sliced onion and ginger into the pot, pour a proper amount of cooking wine, heat it with fire, and boil the blood foam in the chicken;

2. Wash the blanched chicken for later use, and take out the ginger slices and onion segments; Drained chicken nuggets can be washed with boiling water if there is still blood sticking to them.

3. After washing the pot, add a proper amount of water and sugar to the pot, stir-fry the sugar color with low fire, and slowly cook the sugar until the sugar is thick and the bubbles become smaller;

4. Stir-fry the chicken pieces in blanched water for a few times, then add the onion and ginger slices, stir-fry constantly, stir-fry and color, then add the prepared aniseed, fragrant leaves, pepper and cooking wine, and stir-fry with soy sauce;

5. After continuing to stir fry, add a proper amount of Sichuan Pixian bean paste, continue to stir fry, and slowly stir fry the water and oil in the chicken;

6. Put it in a pressure cooker until it is completely colored, add the prepared potatoes and carrots, and inject boiled water without raw materials;

7. Cover the high-pressure pot cover, turn the water to a low heat after boiling, and let it stand for six minutes;

8. After cooking, put it in the pot, add some seasonings such as salt and pepper, and sprinkle some green garlic.