A certain amount of honey

Fresh ginger 125

Alpinia officinarum 125

Angelica dahurica 100

Chenpi 65

Cinnamon 60

Zanthoxylum bungeanum 50

Octagonal 50

Fennel 50

Sannai 30

Licorice 20

Caocao 20

Nutmeg 20

Fragrant leaf 20

Amomum villosum 12

Clove 12

Soy sauce 2000

Salt 1250

The practice of braised chicken at home?

Modeling: cut the internal sternum of the chicken, then cut the belly of the chicken, cross the chicken legs into the abdominal cavity from the opening, and then insert the chicken wings from the lower jaw opening and extend the chicken mouth. The whole chicken is symmetrical, like a duck floating on the water with a feather in its mouth.

Coloring: the ratio of honey to water is 1: 100. Soak the whole chicken in the coloring liquid and take it out instantly to prevent the coloring liquid from filling the chicken cavity. Then fry (choose your favorite oil) at 170 to 180 degrees Celsius for about one to two minutes, showing golden yellow and red.

Stew in a cauldron: stress on urgency is tough, and slowness is rotten. Place the fried chicken in China, put it into the seasoning bag, and add half of the old soup (that is, the old soup of cooked chicken, if there is no old soup, the dosage of ingredients is doubled) and half of the new soup. The noodle soup is higher than the chicken's body. Cook it on high fire 1 to 2 hours, then simmer it for 3 to 8 hours (depending on how long you can hold it), and finally take it out of the pot when it is boiling.

Ensure beautiful appearance, golden color, reddish color and complete chicken skin. When it is hot, the meat will be boneless when it shakes. After cooling, the flesh and blood are separated lightly, the cartilage is tender as powder, and the chicken is eaten as noodles. The processing method of roast duck and goose is basically the same, that is, the cooking time is prolonged.