Chicken 800g garlic 400g onion 1 wolfberry 2 tablespoons salt 1/2 teaspoons.

working methods

1

Prepare garlic, remove the head and pedicle, and cut the onion into pieces for later use. Wash the chicken and scald the blood with hot water.

2

Heat a small oil pan, slowly fry 1/3 garlic until the skin is golden and crisp, and the rest garlic is set aside.

three

Then take a pot, add Sichuan fried chicken, onion, 1/3 fried garlic and 2/3 non-fried garlic, and add water to at least submerge the ingredients.

four

Stew in a rice cooker for about 60 minutes (about 2 cups of water in the outer pot).

five

Finally, add a proper amount of Lycium barbarum, sprinkle with Shaoxing wine (rice wine) and salt to taste, and cook for a few minutes.