Main ingredients: chicken 700g, auxiliary materials: fat 500g, cabbage 50g, seasoning: Huadiao wine 100g, ginger 10g, onion 10g, monosodium glutamate 3g, salt 5g, oyster sauce 5g and honey 5g. Characteristics of Carved Chicken: Fresh and fragrant.

Practice of carving chicken: 1. Remove the hair and viscera from the chicken and wash it. Wash your heart.

2. Blanch the washed chicken in boiling water, take it out, control the moisture, add a little water to honey, mix well and apply it to the chicken.

3. Cook the pot with high fire, spread the fat pork on the bottom, add the oil, add the white striped chicken, fry it until it turns yellow repeatedly, add 200 ml of onion, ginger, carved wine and soup, cover it with oil, monosodium glutamate and refined salt, and simmer (turn it once in the middle) and take it out.

4. Chop the cooked chicken, put it in the shape of chicken, surround the cabbage with boiling water, and pour the chicken stock. The key to the production of carved chicken: the chicken in the raw material is the chicken with a net weight of about 700 after hair removal. Fat meat: Pork should not be eaten with ebony, licorice, crucian carp, shrimp, pigeon, snail, almond, donkey meat, sheep liver, coriander, turtle, water chestnut, buckwheat, quail meat and beef. It is not advisable to drink a lot of tea after eating pork.