Ingredients: a Beijing oil chicken.

Accessories: salt 1 spoon (for pickling), soy sauce 1 spoon, clear water 1 bowl, shallot 1 handle, 2-4 slices of ginger, 2-3 slices of star anise, 2-3 slices of fragrant leaves, 5-7 slices of crystal sugar, half a bowl of soy sauce, etc.

1. Thaw and clean Beijing Fatty Chicken, especially its internal organs.

2. Sprinkle the salt evenly, wipe the internal organs clean and put them in a ventilated place to dry.

3. Add all seasonings (except salt) into the pot.

4. After boiling, add the oil chicken and turn to medium and small heat.

5. After stewing for 3-4 minutes, open the lid and pour the soup on the chicken.

6. Turn over and continue to stew for 3-4 minutes, then repeat steps 5-6.

7. Adjust the stewing time according to the degree that the chicken is easy to cook, generally 1-2 hours. Finally, when the chicken is cooked, turn off the fire and cover it for 15 minutes.

8. Take it out and let it cool slightly.

9. Cut into pieces and pour the soup.