1. Wash the chicken and drain the water, stuff the chicken feet into the stomach, and smash the ginger.
2. Heat the oil and fry the chicken.
3. Fry the whole chicken evenly.
4. Pour in sugar, light soy sauce, and turn the chicken to make the chicken evenly colored.
5. Add the right amount of hot water and pour in the braised sauce.
6. Add ginger, a small amount of salt, and simmer slowly.
7. Simmer until there is a little juice left.
Tips:1. Don't open the belly of the chicken, just make a small hole.
2. Fry the chicken skin first, the color will look better and the color will be better.
3. Slowly simmer on low heat, and turn over the simmering process from time to time to prevent sticking to the pan.
