Ingredients: Fat and tender light chicken (small hen) 750 grams, fatty pork slices 75 grams, ginger 40 grams, green onion 40 grams, light soup 125 grams, flower carving wine 100 grams, oyster sauce 50 grams, honey 30 grams, monosodium glutamate 10 grams of refined salt, lard 25 grams.
Preparation method: Put the chicken in boiling water for about two minutes, scoop up and then roll slightly, scoop up and dry, spread the honey on the chicken to dry, add MSG, salt and oyster sauce to the light soup and mix it into a sauce for later.
Heat the casserole dish with a samurai fire, put the fat pork slices, fry the oil, put the above-mentioned processed chicken in, fry until both sides are golden brown, that is, add ginger and green onion and mix well, pour in the flower carving wine and fry for a while to put the human flavor juice, add the pot lid and simmer for ten minutes, put the pot end away from the fire, turn the chicken over and then turn the pot back to the fire for ten minutes, take out the chicken and cut it into pieces, build a chicken shape in the dish, and drizzle with hot original juice.