Sichuan-style practice, one of the traditional Sichuan cuisine
The other half of the chicken is smashed into large pieces, washed with cold water and drained.
Put the mixture into the pot and heat it. Add the sugar to the sugar and stir fry the sugar.
Add the onion and ginger slices, stir-fry the chicken, cook the wine and stir-fry it, add enough chicken soup, and add in salt and chicken cover.
When the juice is thick and bright, pick up the onion ginger and pour the water starch into the pan.