Ingredients: 1 chicken, peppercorns, cloves, refined salt, ginger slices and scallions.

Methods: (1) Chickens were slaughtered, eviscerated and washed. Cut the chicken gizzard into pieces, remove the endothelium corneum Gigeriae Galli, and wash the chicken liver. (2) Sit in a boiling pot, add chicken, chicken gizzard, chicken liver, pepper, aniseed, salt, ginger and onion, boil, skim the floating foam, simmer for about 20 minutes, and take out the chicken, chicken gizzard and chicken liver to control dry soup. (3) Cut the chicken into pieces and plate it.

Features: fragrant, tender and delicious, suitable for summer consumption.

Boneless braised chicken

Ingredients: 1 chicken, sugar, refined salt, vegetable oil, sweet noodle sauce, soy sauce, cooking wine, pepper, aniseed, fennel, clove, angelica dahurica, cinnamon, cinnamon, kaempferia kaempferia, Amomum villosum, cardamom, onion, ginger and garlic.

Methods: (1) After the chicken was slaughtered and the legs were hairy, the internal organs were taken out from the buttock, the legs were fastened, the skin was dried, and the chicken was wrapped with thin sugar. (2) Put the plants in a pot and fry until golden brown, then take out and drain the oil before cooking. (3) Bag the seasoning and put it into the pot. Put the chicken in and stew until the meat is rotten to the bone. Stewing time: 5 hours for one-year-old chickens, and the age of chickens is per year 1 hour. When cooking, put iron in the pot, and when cooking, pick up the chicken and let it cool.

Features: crisp bones and rotten meat, delicious and mellow.