1. Chop the chicken into small pieces (each piece is bigger than walnuts, but not too small, too small will make the finished product too broken).

2. Mix the batter (put a little flour, a little corn flour, one or two eggs, add water and stir. If it's annoying, it's just batter.

3. Wrap the chicken pieces in batter and fry them in an oil pan (if there is more oil, fry them all first, then oil them again, and the finished product will be bright).

4. Put the fried chicken nuggets in a medium-sized bowl, add a pepper, an onion, two pieces of ginger and a little aniseed, pour in the pre-cooked broth, add salt and cooking wine, which is slightly shorter than the edge of the bowl (if there is no broth, you can mix some seasoning water with wine, salt and soy sauce). Finally, steam in a steamer for about an hour and a half. If it's a pressure cooker, it only takes 40 minutes.

5. Take it out after steaming, remove ingredients such as peppers and pour it into a bowl.

Features: very soft, the chicken is rotten but not paste, and the paste wrapped outside the chicken is particularly delicious. My mother will set up an oil pan and stir-fry a lot. She will steam more than a dozen bowls every year during the New Year and heat one bowl every day during the New Year.

Unfortunately, I didn't do it, so I can't provide pictures. I will upload them to you in the New Year. Authentic braised chicken is probably only cooked at home. Chop the pure native chicken into small pieces, marinate it, make it spicy, and add some chives and garlic slices to stir fry. It's really delicious.