1. Cut the chicken into pieces and soak it in bloodletting water.

2. Cut the bamboo shoots into pieces and blanch them for later use.

3. Put the oil in the pan, stir-fry the onion and ginger, and stir-fry the chicken.

4. Stir-fry the chicken until it is dry, then pour in carved wine, soy sauce, soy sauce, salt and sugar, add appropriate amount of boiling water, and stew for 10 minute.

5. Add bamboo shoots and continue to cook 15 minutes.

6. finally, it is OK to collect the juice and sprinkle with chopped green onion.