Seasoning package: star anise100g, pepper 50g, clove 20g, fennel 50g, Amomum tsaoko 50g, cinnamon125g, angelica dahurica120g, Amomum villosum10g, nutmeg 50g, kaempferol 75g, and Amomum villosum.

Pickling liquid ingredients: salt 4. 1 kg, sugar 1.4 kg, spice liquid 50 kg, chicken powder essence 200 g, iseme (color fixative) 20 g, mobile Altman essence 200 g, salt roasted seasoning 350 g, monosodium glutamate 500 g, and composite water-retaining agent/kloc-0.

Soup ingredients: salt 2. 1kg, sugar 0.8kg, white wine 250ml, mobile Altman A200g, fresh chicken paste 200g, sugar 50g, monosodium glutamate 300g, broth 50kg (using 50kg spice liquid instead of broth).

Technological process: selecting raw materials, slaughtering, shaping, pickling, frying and boiling, then boiling, cooling, vacuum packaging and freezing.

1) Selection of raw materials

Choose healthy hens or other chickens of that year, and ask the chickens to be fat and tender, with a weight of 1.2 ~ 1.5 kg.

2) Slaughtering and modeling

Puncture the neck to bleed, cut off the three tubes, scald with 65 ~ 75℃ hot water after bleeding, and wash the hair immediately after taking out. After rinsing, open the gut, take out all the internal organs, and wash the chicken inside and outside with clear water. Chicken's legs are crossed into abdominal cavity, and wings are crossed into slaughter knife edge, so that the tip of wings is exposed from the chicken's mouth, forming a winged shape in the mouth. Drain and wait.

3) curing

Marinate chicken in marinating solution at room temperature for 3-4 hours or at 2-4℃ for 6-24 hours.

4) frying

Dip the sugar solution with a brush (boiled white sugar with water or honey with water diluted at the ratio of 1: 4) and brush it evenly on the chicken surface. Then fry the chicken in oil at 180℃ for 3 ~ 5 minutes, take it out immediately after it turns golden yellow and red, and drain the oil.

5) stew

Put the seasoning into a gauze bag, put the fried chicken into the pot in sequence, and lay a layer of iron net at the bottom of the pot to prevent the chicken from sticking to the pot. Then, the chicken body is soaked in soup. Boil 1 ~ 2 hours with high fire, and then stew with low fire. Stew the tender chicken for 6 ~ 8 hours and the old chicken for 8 ~ 10 hour.

6) Go out to fish for chickens

After the ceasefire, fish out the chicken with hooks and spoons as soon as possible. In order to prevent peeling, turning around and breaking legs, the movements should be light when cooking, and the chicken pieces should be lifted smoothly to maintain the integrity of the chicken pieces.

7) cooling

Put the chicken on a tray and cool it to room temperature in the cold storage.