Seasoning: 30g light soy sauce, 30g oyster sauce, cooking wine 15g, a little pepper, a piece of essence, an octagonal, a piece of fresh ginger, sugar 15g, salt 3g and black pepper 3g.

The stuffing in the chicken belly: half a potato, half an onion and half a red bell pepper.

Production process:

1. Remove internal organs and foreign hairs from the whole chicken, and clean the inside and outside;

2. Add various seasonings;

3. Massage the chicken to make it tasty, then store it in a cool place or refrigerator for 24 hours, and turn over several times to massage;

4. Marinate the whole chicken, and some sauces have penetrated into the meat;

5. Prepare a stomach full of vegetables;

6. According to the size of the chicken belly, determine the amount of vegetables and cut them into hob blocks;

7. Marinate the vegetable blocks with marinated chicken juice for 10 minute, and season with extra salt;

8. Put the pickles into the chicken belly, and pour some sauce into the belly to facilitate coloring and seasoning;

9. Preheat the air fryer 10 minute, 180 degrees;

10. Put the whole chicken into the frying basket and bake it in an air frying pan; 200 degrees for 20 minutes;

1 1.20 minutes, pull out the frying basket and turn the chicken over;

12. Re-enter the air frying pan 180 degrees, 15 minutes;

13. Time is up. Take out the whole roast chicken, cut it with a knife or tear it with your hands, and enjoy it!