1. Wash tender chicken (boneless chicken is preferred), cut into pieces about 3.5 cm square, sprinkle with salt and pepper, mix well and marinate;

2. Peel potatoes and cut them into hob blocks, wash them, cook them with boiling water, and drain the water;

3. Peel the onion and cut it into fine powder;

4. Set the wok on high fire, use an oil pan, put 25 grams of cooked lard to heat it, stir-fry the chicken pieces until the skin is tight and oily, cook the yellow wine, and add chicken soup to cook;

5. After being boiled, cover it and simmer for about 30 minutes. When the chicken pieces are crisp, add potato pieces, salt and sugar;

6. Put another wok on low heat, add cooked lard15g to heat it, then add onion, and stir-fry it slowly with low heat;

8. Switch to Wanghuo, pour chicken pieces, potatoes and soup into the pot, burn thick soup, and pour in cooked lard.