Cooking Steps

1. 

   Step1:Step 1: cut Sanhuang chicken into small pieces of uniform size. Control the water content. Add wine, soy sauce, salt, scallion, ginger slices. Marinate for 20 minutes. Set aside.

2. 

   Step2:The second step is to pour the eggs into the basin. Add starch, flour, and stir to make the egg paste. Finally, add the refined oil and stir evenly.

3. 

   Step3:The third step is to add oil to the pot and heat it to 60% heat. Add the marinated chicken pieces into the egg paste and stir them evenly. Put them into the oil pot and fry until golden yellow. Remove them for standby.

4. 

   Step4:The fourth step is to make large-scale water. Add water in the pot. Add. Star anise, cinnamon, fragrant leaves, dried peppers, prickly ash, baikou. Bring to a boil. Add cooking wine, raw soy sauce, thirteen spices, salt, sugar, monosodium glutamate, chicken essence and boil for 20 minutes. Leave the pot for standby.

5. 

   Step5:Step 5 - take the bowl, put the chicken into it, add the sauce, sprinkle the scallion, ginger slices, coriander, add the sesame oil, seal it with the safety mold, and then use it for standby.

6. 

   Step6:Step 6 - boil the steamer with water. Put it in the steaming bowl. Steam it over low heat for 40 minutes.