Seasoning: Amomum villosum 15g, Amomum tsao-ko 10g, Cinnamomum cassia 10g, honey 20g, Alpinia officinarum 90g, dried tangerine peel 15g, clove 4g, angelica dahurica 10g, nutmeg 15g, etc.

Exercise 1. Slaughter the chicken, drain the blood, put it in hot water at 60 ~ 70℃ for about 5 minutes while it is still warm, and then remove the hair, which can make the chicken clean, white and beautiful.

2. Then cut off the chicken's feet, cut a small hole above the chicken's neck with a knife to expose the esophagus and trachea, and cut a long hole of 7 ~ 8 cm between the buttocks and legs, cut off the esophagus and trachea, take out the internal organs, cut off the anus, and then wash the remaining blood stains with clear water;

3. Put the washed chicken on the chopping board, with the abdomen facing up, cut off the middle of the ribs and spine with a knife and fold it by hand;

4. Then put a small wooden stick in the belly to prop it up, then make a small mouth at the tip of the chicken's lower abdomen, insert your legs into your mouth, insert your wings into your mouth to make it semi-circular at both ends, and then dry the surface water;

5. Dry the chicken with honey water, fry it in a hot pot at 150℃ ~ 160℃ until pink, take it out, put it in another pot, add the old bittern and all seasonings, dissolve the bittern, add it, press the bamboo grates on the chicken, so that the chicken is completely immersed in the bittern, then dissolve the nitrate and add it.

6. Continue to stew with slow fire until the chicken is cooked.

Materials A: 1/2 chickens, B: 1 root onion, 30g ginger slices, 1 0g red onion, 5 garlic,1pepper, 2 star anise, 5g licorice, 5g pepper, 5g cinnamon, 2 tablespoons salt.

Exercise 1. Wash the chicken, remove the hair, put it in an oil pan at 160℃, fry it slightly, and take it out for later use.

2. Heat the pan, add a proper amount of salad oil, put all the ingredients B into the pan and stir-fry until fragrant, then add all the ingredients C and stir-fry until fragrant, then add all the seasonings and stir-fry evenly, and then add the native chicken by the method of 1.

3. Practice 2. Stew the brine slowly for about 45 minutes with low fire until it tastes delicious, then turn off the fire, scoop it up and let it cool, then chop it into pieces and serve.