1. Young chickens are slaughtered, eviscerated and washed for later use;

2. Peel the ginger and chop it into mud;

3. Remove the roots of the onion, wash it, and take the scallion and cut it into silk;

4. Mix ginger, onion and salt well and divide them into two small dishes;

5. Heat the wok with medium fire, add oil and boil it until it is slightly boiling, then take out 50g, pour them into two small plates respectively, and put the remaining10g away for later use;

6. Immerse the slaughtered chicken in a slightly boiling pot, lift the chicken out every 5 minutes with an iron hook (clamp) and pour out the water in the cavity to keep the temperature inside and outside the chicken cavity consistent;

7. Soak the chicken for about 15 minutes, hook it up with an iron hook, and quickly immerse the chicken in cold boiled water for cooling;

8. Then pour the cold boiled water, dry the chicken skin, and coat the remaining10g cooked peanut oil on the chicken skin;

9. Cut the whole chicken into small pieces and serve in a dish.