1 Cut from chicken back. Clean the remaining chicken lungs, blood clots and fat lumps, then rinse them, and add soy sauce, spices, salt, sugar, onion, ginger and yellow wine.

Massage the chicken by hand and rub the seasoning evenly.

3 After rubbing evenly, put the onion and ginger spices into the chicken cavity, cover with plastic wrap and put them in the refrigerator for 8 hours.

Then take it out and steam it in a steamer for 30 minutes.

5 steam the chicken and take it out to dry a little. During this period, close the batter, dry the chicken until it is not hot, pour it into the batter and wipe it evenly.

6 After smearing the batter, put it in a 70% hot oil pan and start frying. When frying, keep pouring hot oil on the chicken surface with a spoon to make it solidify as soon as possible.

7 After the chicken skin is set, fry it on both sides until it is crisp and ruddy.

8 and then control the oil.

9 chop a piece of code plate with a knife while it is hot, and the dish is ready.