First, fry the fire, boil the water, and add soy sauce and sweet wine. Fry the chicken skeleton until golden brown, and put it in water to cook together. Add garlic and green onions and cook together. Cook until the chicken skeleton is completely rotten, and you can't even lift it. Remove all garlic, onions and chicken bones (which have been broken) and cook until only juice is left. Almost half the juice is left. Add brown sugar, sake and cook. When it is saccharified and the juice thickens, it will be fine.
According to the practice of roast chicken, the whole chicken leg is not cut, but the bones should be shaved off and sprinkled with salt and pepper (preferably black pepper). Put a little oil in the pot, heat it, add the chicken, back it up for one minute, take it out, cut it into strips, and put it back in the original pot (the pot doesn't need washing). Stir-fry for ten seconds, and add the stir-fry sauce. Stir-fry quickly, not more than 10 second, because the stir-fry sauce is easy to paste (add sugar). Out of the pot, sprinkle sesame seeds