Ingredients: 1 hen (about 1000- 1200g). Ingredients: 5.5g of salt, 5.5g of ginger slices, 4.5g of sugar 1 g, gastrodia elata, 7.5g of codonopsis pilosula, 7.5g of Lycium barbarum, 7.5g of Polygonatum odoratum, 3g of chrysanthemum, 3g of cottonseed, 3g of Amomum villosum, 3g of Amomum villosum, 3g of kaempferia kaempferia, 2g of dried tangerine peel, 3g of cinnamon and 2.5g of Amomum tsaoko. (1) Slaughter and wash the chicken, then gut it, rinse it, soak it in clean water for about 1 hour to remove blood stains. (2) Hang the chicken with a hook for about half an hour, drain the water, then cross the chicken legs backwards, put the legs and claws into the chicken cavity, and put the wings forward, extend out from the slaughter mouth and cross out from the chicken mouth to form a posture of spreading the wings. Then put salt on the chicken, marinate for half an hour, and then drain. (3) Mix maltose water, ginger slices and onion knots, and then smear them on chicken. (4) ignite the wok, put the oil to 160 degrees, add the chicken, fry until golden brown, take it out and drain it. (5) Put the chicken into a pot filled with braised chicken buns, and the brine overflows the chicken. After the fire boils, turn to low heat and stew for about 2-3 hours, then boil with high fire, take it out, put it in a plate, cool it and brush it with sesame oil. This dish is a medicated diet, with golden and bright color, clear skin and red meat, full flesh, beautiful shape, tender meat, crisp bone and elegant but not greasy taste.