1. Chicken chopped into small pieces (each piece is a little larger than a walnut, not too small, too small, the finished product will be too crushed). 2. Make the batter (put a little flour, a little cornstarch, one to two eggs, add water and mix it. (If it's too much trouble, just the flour batter will do). 3. chicken pieces coated with the batter into the frying pan (more oil, frying once, all fried, and then over the oil color, so that the finished product out of the bright colors). 4. will be fried chicken yards to medium-sized bowl, the top of a pepper, a section of green onion, two pieces of ginger, a little bit of seasoning, pouring pre-cooked salt and wine broth, soup volume than the bowl edge of the short on a little bit (no broth on the wine, salt. Salt. (If you don't have broth, use wine, salt, soy sauce and a little bit of seasoning water). Finally put into the steamer to steam for about one and a half hours, if it is a high-pressure pot, as long as 40 minutes. 5. Steam well out, pick off the pepper and other ingredients, inverted to the bowl, it became. Characteristics: very soft and crispy, chicken rotten but not paste, wrapped in the chicken outside the paste is particularly delicious.