1. Material: Guangdong Qingyuan Chicken 1 (net weight is about 800g), 20 kg of soy sauce, 5 kg of crystal sugar, 2 bottles of carved wine, rose wine 100g, 30g of star anise, 5g of clove, 20g of pepper, 30g of tsaoko and 0/0g of fragrant leaves.

2. Wash the chicken and control the water for later use.

3. Take a earthenware pot, add seasoning bag, soy sauce, crystal sugar, carved wine, rose wine, red yeast, dried gecko and salt, cover the earthenware pot with a wooden cover, put it on a charcoal stove, cook it slowly over medium heat, and then check whether the crystal sugar melts. If it melts, cover it and simmer for 2 hours. Finally, add monosodium glutamate to taste and serve.

4. Cool the boiled brine, take out1000g of brine and put it in another crock, put the crock on a charcoal stove and boil it with strong fire, put the washed chicken, onion and ginger in the crock, keep it at 90- 100℃ for about 30 minutes, then take out the cooked chicken and control the brine on the chicken.

5. Spread maltose evenly on the outer surface of the chicken and put it in a plate.

6. Before eating, chop the chicken into 30 grams, put it on a plate, and pour hot salt water on it to eat.