(1) First wash the tender chicken, use a knife to cut it into 2 pieces along the length from the tail to the neck, with the chicken skin side down, place it flat on the anvil, use the knife first Pat it on a flat surface, then use a knife to cut evenly on the meat surface of the chicken (including the chicken bones), then cut into long strips with the bones, then cut into 2 cm long pieces, add 5 grams of rice wine and salt A little, then use egg white and starch to sizing it for later use. Cut the bamboo shoots into small diamond-shaped pieces.

(2) Heat the wok over a high fire. Grease the pan with oil, then add oil. When it is 60% hot, push in the chicken pieces and break them up with an iron spoon until the skin is heated and solidified. Put in the bamboo shoots and heat them at the same time. When you see that the inside of the chicken is broken, put the pot into a colander and drain the oil. Leave a small amount of remaining oil in the pot, add the chopped green onions to bring out the aroma, then add rice wine, soy sauce, sugar, MSG, and white soup. (About 75 grams) After boiling, thicken with wet starch and stir, then pour in the chicken and bamboo shoots, turn the wok several times, heat the oil until it becomes glossy, pour in sesame oil, take it out and serve in a basin.