Accessories: The standard for preparing broth is: clear water 100 kg, granular salt 8 kg, soy sauce (raw juice) 3 kg, monosodium glutamate 50 g (the concentration of soup is about 5 degrees Pomei, soy sauce is light and salt is light), pepper 400 g, aniseed 400 g and cinnamon 200 g (these three seasonings are put together in a white cloth bag) Change fresh ginger every five times and onion and garlic every time. When the soup stock is ready, put it in the pot and heat it.

Production method:

1. Slaughter: After the chicken is slaughtered, all the feathers and internal organs of the chicken are removed, the chicken feet are bent into the chicken belly, and the chicken head is sandwiched under the chicken leg.

2. Soak: soak the slaughtered chicken in cold water for 1 1, 12 hours, and take it out and control the water.

3. Tightening: put the chicken into the boiling soup and tighten it 10 ~ 15 minutes. After taking it out, control all the blood of the chicken, then remove the foam floating on the soup and discard it.

4. Cooked: Cook the chicken in the stock again. The temperature of soup should always be around 90℃. After three or four hours, cook it and take it out.

5. Smoking: Put the cooked chicken in a smoking drawer and put it in a smoking pot or furnace. The preparation of smoke source, using 1.5 kg of white sugar (brown sugar, syrup, soil sugar) and 0.5 kg of sawdust, mix evenly, then put it in a fumigation pot to burn the bottom of the pot, the mixture of sawdust and sugar burns to make it smoke, and fumigate it on cooked chickens to make the outer layer of the product dry and discolor. Smoked for 20 minutes and then taken out to obtain the finished product.