Materials: 2 chickens (750g each), sugar100g, fat pork 50g, lard100g (consumption100g), water chestnut100g and tomato100g.

Grain, Shaoxing wine, sesame oil, wet starch.

Method: 1, gut the chicken, wash it and divide it into 12 legs (the first two legs and the last four legs of each leg), then trim it into a circle with a width of 4 cm, and remove the meat along the bone for later use.

2. Marinate chicken with ginger, onion, Shaoxing wine, sesame oil, white sugar, monosodium glutamate and refined salt for 10 minute, then dip in flour, pour in egg liquid, put oil on a tripod to moisten the oil to 180 degree, and fry until cooked.

3. Stir-fry water chestnut, fat, ginger and onion in a small pot, add lard, white vinegar, white sugar, sesame oil and wet starch, stir into a thin paste to form a sweet sauce, and serve it as a seasoning.