Accessories (preparation of old soup):

100 kg of water, 8 kg of salt, soy sauce (juice) 3 kg, 50 grams of monosodium glutamate (soup concentration in the Boomerang, 5 degrees or so, light color plus soy sauce, taste light plus salt); pepper 400 grams, 400 grams of spices, 200 grams of cinnamon (these three kinds of seasoning **** with the same loaded into a white cloth pockets, every 10 times to replace a time); fresh ginger (shredded) 250 grams, green onion (cut into pieces) 150 grams, garlic (peeled) 150 grams (these 3 kinds of ingredients are also combined into a white cloth pockets, fresh ginger every 5 times to replace every boil, green onion and garlic every boil to replace.)

After the old stock is prepared, heat it in a pot.

1, slaughter: chicken slaughtered, the bottom after removing feathers and chicken internal organs, the chicken claws bent into the chicken belly, the chicken head clamped under the chicken bladder.

2, soaking: put the slaughtered chicken in cool water to soak eleven or two hours to take out, control the water.

3, tightening: the chicken into the boiling old soup tightening 10 to 15 minutes. Remove all the blood from the chicken body, and then remove the foam floating in the soup and discard.

4, cooked: the tightening of the chicken back into the old soup to cook, soup temperature should be often maintained at about 90 ℃, after three or four hours, cooked and fish out.

5, smoked: the cooked chicken single row into the smoked drawer, loaded into the smoked pot or smoker. Smoke source modulation, with 1.5 kilograms of sugar (brown sugar, sugar thinning, earth sugar can be), sawdust 0.5 kilograms, mixed well and placed in the smoker pot with a fire at the bottom of the pot, burning sawdust and sugar mixture, so that the smoke, smoked in the boiled chicken, so that the product of the outer layer of drying and discoloration. The product is smoked for 20 minutes and then taken out.

Method 2

1. After the chicken is slaughtered and the feathers and internal organs of the chicken are thoroughly removed, the claws are bent and fitted into the belly of the chicken, and the head of the chicken is clamped under the bladder.

2, soak: put the slaughtered chicken in cool water for eleven or twelve hours to remove, control the water.

3, the chicken into the boiling old broth tightly 10 to 15 minutes. Remove the chicken body of all the blood control, and then the foam floating in the soup out and discarded.

4, the tightening of the chicken back into the old soup to cook, soup temperature should be often maintained at about 90 ℃, after three or four hours, cooked out.

5, smoked: the cooked chicken single row into the smoked drawer, loaded into the smoked pot or smoker. Smoke source modulation, with sugar 1.5 kilograms (brown sugar, sugar thinning, earth sugar can be), sawdust 0.5 kilograms, mixed well and placed in the smoker pot with a fire at the bottom of the pot, burning sawdust and sugar mixture, so that the smoke, smoked in the boiled chicken, so that the product is dry and discolored on the outer layer. Smoke for 20 minutes to remove, that is, the finished product.