Using a cooking machine, the coarse salt and the pepper octagonal are all broken together.
Then put the fried yellowish in the pot and come out. If you fry it all at once, then you will soon get rid of it because there is room temperature.
Wipe the chicken with cooking wine and let it cool for 10 minutes.
Use a spiced salt to massage it, then put it in the refrigerator overnight, preferably hanging, so that it is too salty.
The next day, wash off the salt powder, wipe off the sesame oil, cut 2 pieces of ginger, steam for 20 minutes on fire.
Let the pan cool, you can slice