1. Wash the chicken skeleton, dry it, chop it, and marinate it in marinade for 20 minutes.

2. Add 2 tablespoons cornstarch to the egg and stir it into a thick paste. Add the chicken pieces and stop.

3, the pot is hot, the right amount of oil is boiled, and the chickens are put into the oil pan one by one, fried and picked up.

4. Put 1 tbsp oil in the pot, saute shredded ginger, bring to a boil on low heat, put down the chicken pieces and stir-fry evenly, and put down the shredded onion.

5, add the right amount of water, mature vinegar, sugar (add more sugar).

6. The soup is completely wrapped in the chicken skeleton and can be eaten out of the pot.