White chicken

Old ginger, cut the ginger, used to cook the chickens, first slice the ginger, cut the silk, then cut it into ginger paste, fill the bowls, fit the onions, cut the onions, cut them into onions, then cut them up a little bit, fill the bowls with the ginger paste, add the right amount of salt, the chicken, the mix, pour the right amount of rolling oil, mix it evenly, and so on

(a) Three yellow chickens, once they have been slaughtered, one of them has been cut off from the point of the chicken claw, the feet of the chickens have been thrown into the belly of the chickens, the pot is boiled open with water, the skin of the ginger skin and the onion is boiled, the water is boiled open, the water is locked in the chickens, the skin of the skin changes quickly into cold water, repeated, twice, the smell of the chickens has been locked, the chickens have been immersed in the pot again, the chickens have been pressed with a frying spoon, the chickens have not risen, the fire is low, the water is warm, the water is immersed for 25 minutes, the chickens are lifted up, cold, then the chickens are hung up and dry

Cut off the chicken head, cut off the wings, shaved the legs of the chicken, saw clearly the water in the chicken, split the chicken back into two, cut off the chicken back, put the chicken back in the plate, then cut down the chicken calf, cut off the ribs on the chicken, cut the chicken in the plate, cut the chicken leg into the plate, cut the chicken leg into the plate, cut the chicken leg into the plate, cut the chicken leg into pieces, put the chicken leg into the plate, then cut the chicken in the plate, and then cut the chicken wings in the plate

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