1, don't cook directly. After cleaning the chicken, put the chicken in a boiling water pot for about 5 minutes, boil the blood and oil in the chicken, and then take it out and wash it again.

Marinate the chicken before stewing. Put the chicken in a pot, add ginger, garlic cloves, onion segments, thirteen spices and cooking oil, stir well by hand and marinate for about an hour. Then take it out and put it in a pressure cooker, and then put all kinds of spices in it for half an hour.

3. Don't put cold water in the stew, pour boiling water into the stew, because cold water will tighten the chicken, so the seasoning will not easily penetrate into the meat.

4. Don't stew with big fire. Stewed meat must be simmered with medium fire or small fire. If you stew the chicken slowly, the seasoning will slowly penetrate into the chicken, instead of stewing the meat at once. The seasoning will only adhere to the surface of the chicken and will not penetrate into the meat.

5. Condiments should be enough. When stewing, it is best to put enough basic condiments such as sesame oil, cooking oil, monosodium glutamate, chicken essence, soy sauce, vinegar, thirteen spices, ginger, garlic cloves, onions, pepper and star anise, so that the flavor concentration of chicken is very high.