2. Cut the fresh rooster into large pieces, wash and drain the water and put it directly into the pot. Pay attention to put oil in the pot, add some soy sauce and soy sauce, and put some ginger slices and garlic cloves.

3. Stir evenly and ignite. Small and medium fires start to burn, and cover the lid.

4. After SAIC forms a steam lock, turn the fire to a minimum. In the firing process, mix the chicken pieces and juice evenly with chopsticks to make the chicken pieces uniform in color.

5. There is no need to add any water in the process, and the chicken is cooked with its own water, which ensures the freshness and original flavor of the chicken. When the soup in the pot thickens, the braised cock without oil, salt and water is finished.