A fresh chicken, let the store slaughter and pluck, go home and wash and cut into pieces. Cut the Sanhuang chicken into small pieces and give birth to Jiang Miaoxiang. Stir-fry the Sanhuang chicken first (if it is eaten by a cold woman, it can be fried for a long time) and then cook the yellow wine together for 5- 10 minutes (the longer the cooking time, the sweeter the yellow wine will become). Heat oil in the wok. Chicken contains fat. Don't put too much oil. Saute shredded ginger until fragrant. Stir-fry the chicken, add a teaspoon and a half of salt. If you like the flavor of red dates, add pitted red dates and stir-fry. Stir-fry until there is no blood, pour in a bowl of water, and continue to cook over medium heat until the juice is almost dry. It will take several years for glutinous rice wine to become yellow rice wine. My family's wine was stored in a cold place for six years, and the wine was so strong and mellow. When the chicken is dry and sweaty to a quarter, add three tablespoons of yellow rice wine, depending on personal taste, and add more than five tablespoons if you like it rich. People with poor alcohol should be careful and get drunk easily. Stew the chicken until it is cooked. You don't have to cook the wine until it is dry. Drink and eat meat. Put more ginger, ginger has the effect of dispelling wind and cold, and can better cooperate with yellow wine to achieve the effect of warming, nourishing, dispelling cold and dredging meridians.