Preparation materials: 1 native chicken, 1 piece of ginger, 2 shovels of Shaoxing wine, 1-15 pieces of white pepper, 4 teaspoons of salt, and 1 tablespoon of light soy sauce

Production steps:

1. To make dry steamed chicken, you must chop it into large pieces. The chicken itself will shrink, and if it is too small, the aroma will be scattered. Drain the chicken pieces or wipe them dry with kitchen paper towels

2. Pour oil into the pot, preferably rapeseed oil. You don't need too much oil, because the fat content under the chicken skin is relatively high

3. You just put it into the pot and fry it with a big fire until the chicken skin shrinks as shown in the picture. Turn to a small fire, add ginger and sprinkle salt

4. Stir fry for a few minutes on a small and medium fire. If the blood is basically dry in this picture, sprinkle pepper

5. Chicken will continuously bleed water during the frying process. Open flame is to wait for the water to boil before entering the pot. Wait until 1 hours, taste it to see if it is soft enough, and then according to the taste preference, whether it is necessary to extend the time

9 or 1 hours before cooking.