Cooking Steps

1. 

   Step1:Wash the chicken. Heat the oil. Stir the pepper, salt and scallion in the proportion of 2-2-1. Roll the chicken in the pot. Stir the chicken oil slightly. Put the chicken with the material into the fresh-keeping bag and rub it. Make sure to put it evenly and refrigerate it for 25 hours.

2. 

   Step2:After taking out the chicken, select the scallion for standby. Boil the water and add the wine. Blanch the bleeding water. Leave out the pepper.

3. 

   Step3:On the bottom of the plate, soak mushrooms and shallots in oil. Cool the chicken, wash off the blood foam, cut into pieces and put them on the ingredients. Drizzle a little steamed fish and soy sauce. Steam for 2030 minutes in high heat. Sprinkle the shallots to make the pot.