Bowled Chicken

1. Chop half of the chicken into large pieces, add water and salt to season.

2. Octagon, cinnamon, Sichuan pepper, fragrant leaves, cumin, fennel, grass fruit, and tangerine peel.

3. All spices and ginger slices are tied tightly with gauze and placed in a pressure cooker.

4. Bring to a boil over high heat, skim off any foam, cover with a lid, do not put any pressure cooker stems, and simmer over low heat for 30 minutes.

5. Add vegetable oil to star anise, cinnamon, Sichuan pepper, grass fruit, and scallions and fry over low heat until fragrant. Fry until the scallions are charred and yellow, then remove the spices and set aside.

6. Mix chili powder and white cooked sesame seeds well.

7. Add the boiling spice oil to the chili peppers in small portions, pour and stir once until the chili peppers change color. Finally, pour in all the oil.