2. Remove the five internal organs of the chicken, wash it and drain it, then wipe the whole body of the chicken with refined salt and put it into the basin.
3. Mix the onion, coriander and ginger slices into the chicken, marinate for 2-4 hours, pick out the onion, ginger and coriander slices, and then rub the chicken with Shao wine.
4. Put the wok on the fire, add the oil and heat it to 80% to 90% heat. Add the marinated chicken, fry until golden brown, and take it out. After draining the oil, put the onion, ginger and coriander into the chicken belly and put them into the pot.
5. Add a proper amount of water to the red rice, then boil it and fry the white sugar into a sugar color.
6. Put the wok on tempering, add appropriate amount of water, red yeast water, sugar color, soy sauce, Shaoxing wine, refined salt and pepper, adjust the taste of golden gravy, add some sesame oil, and pour it into the pot of diced chicken (the gravy is over diced chicken).
7. In addition, put the seasoning bag into the chicken pot (the seasoning bag should be submerged in salt water); Then steam the chicken coop until it is crisp and rotten (the steaming time can depend on the size and tenderness of the chicken).
8. Take out the steamed chicken, cool it and put it in the refrigerator. When eating, remove the bones, cut them into strips and put them on a plate.