Ingredients: 1 young hen (1000 grams), preferably a hen with a small head, a big body, fat and tender three-yellow (yellow beak, yellow feet, yellow feathers). Accessories: 50g diced chicken, 100g lean pork, 50g shrimp, 30g diced cooked ham, 400g lard, 20g diced mushrooms, 4 fresh lotus leaves, 3000g wine jar mud. Seasoning: 50g Shaoxing wine, 5g salt, 100g oil, 20g sugar, 25g chopped green onion, 10g minced ginger, 4 cloves, 2 star anise, 0.5g minced jade fruit, 50g white scallions, 50g sweet noodle sauce, 50 grams of sesame oil and 50 grams of cooked lard. Edit this paragraph's practice: Beggar's Chicken 1. Remove the feathers from the chicken, remove the internal organs and wash it. Add soy sauce, rice wine and salt, marinate for 1 hour, take out, grind cloves and star anise into fine powder, add jade fruit powder and mix well, rub it on the chicken body; 2. Put the pot on high heat, add lard and heat until 50% hot. Add chopped green onion and ginger and sauté until fragrant. Then add the diced chicken, lean pork, shrimp, cooked ham, and diced mushrooms to the pot and stir-fry. When cooked, take it out of the pot and let it cool for later use;? 3. Place a clove in each armpit of the chicken, then wrap the chicken body tightly with pork net oil, wrap a layer of lotus leaves, then wrap a layer of cellophane, wrap another layer of lotus leaves on the outside, and then use a thin hemp rope Tie firmly; beggar's chicken 4. Grind the wine jar mud into powder, add water to mix, spread it flat on a wet cloth (about 1.5 cm thick), then place the tied chicken in the middle of the mud, pick up the four corners of the wet cloth and wrap the chicken tightly to make the mud Stick it tightly, then remove the wet cloth and wrap it with wrapping paper; 5. Put the wrapped chicken into the oven and bake over high heat for 40 minutes. If the mud is dry and cracked, use mud to plug the cracks. Bake over high heat for another 30 minutes, then switch to low heat to bake for 90 minutes, and finally switch to low heat to bake. 90 minutes; 6. Take out the roasted chicken, knock off the mud on the surface of the chicken, remove the rope, peel off the lotus leaves and cellophane, and drizzle with sesame oil. The key to the process of editing this paragraph: 1. To make beggar chicken, you must choose the Yushan specialty, the three-yellow hens with small heads, big bodies, fat and tender bodies, that is, yellow beaks, yellow feet, and yellow feathers. The weight of 1 piece is about 1500 grams. Production process 2. When breaking the wing bones, leg bones, and neck bones with the back of a knife, do not damage the chicken skin and make sure the skin of the whole chicken is intact. 3. Wrap lotus leaves outside the net oil to prevent the chicken from burning and increase the fragrance of lotus leaves. 4. When wrapping and binding the chicken with wine jar mud, spread the mud flat on the wet cloth, about 1.7 cm thick, then place the chicken in the middle of the mud, pick up the four corners of the wet cloth and wrap it tightly to make the mud stick firmly, and then peel it off Wet cloth, then wrap with wrapping paper. 5. When roasting, some use ovens, while others use charcoal fire. If grilling over charcoal fire, generally place the chicken on the rack and grill it close to the charcoal fire. Turn it every half an hour. It will take about 4 hours to cook it thoroughly. Tips for editing this paragraph: You can also prepare sesame oil, scallions, and sweet noodle sauce for dipping. The skin of this chicken is golden yellow and bright orange, the meat is tender and soft, the aroma is rich, authentic, nutritious and unique in flavor. It is usually eaten immediately. 1. The preparation method of Beggar's Chicken is similar to "Pao Dolphin", one of the "Eight Delicacies" of the Zhou Dynasty. "Pao Dolphin" is to wrap the suckling pig with clay, grill it, and then further cook it. Processed dishes. 2. When eating this dish, open the mud shell and the aroma will fill the room. It will be crispy, tender and has a unique flavor. If eaten with scallions and sweet noodle sauce, the taste will be better. This dish is a traditional famous dish in Changshu area and one of the three chickens in Suzhou. Edit this paragraph to add that beggar’s chicken is a famous dish in Louwailou, Hangzhou, and Louwailou was established in 1848. According to legend, Changshu Shanjingyuan, which was the first to sell beggar’s chicken, was established in 1890. Judging from the time, this This dish should be a famous dish in Hangzhou. It is also said that this dish existed in Hangzhou during the Southern Song Dynasty. Jigong Zhongyi mentioned beggar's chicken many times. In addition, it can be seen from the lotus leaves wrapped in the chicken that it is obviously a dish. Taste Hangzhou cuisine.