Main ingredients: three-yellow chicken, mushrooms, onions, lotus leaves, and flour.

Accessories: cooking wine, light soy sauce, salt, pepper, wine, green onions, ginger, oyster sauce.

Steps:

1. First break the bones of the chicken legs with the back of a knife, and add onion, ginger, garlic, salt, oyster sauce, cooking wine, pepper and other seasonings to the chicken. Massage and rub the seasoning into the chicken.

2. Stir-fry the Sichuan peppercorns until they are fragrant. Crush the Sichuan peppercorns with a rolling pin, then add them to the chicken and marinate them together. Cover them with plastic wrap and put them in the refrigerator to marinate for more than an hour. . Take it out and stir it in the middle, then rub five spice powder and pepper on the marinated chicken.

3. Cut the onions and mushrooms into shreds and set aside. Add the remaining marinated chicken juice and mix thoroughly. Stuff the mixed mushroom shreds, onion shreds, ginger, garlic and other seasonings into the chicken belly, and secure the chicken belly with toothpicks.

4. Soak the dried lotus leaves in cold water for a while. If time permits, wait for them to boil. Place the chicken in the lotus leaves soaked in water and wrap it up.

5. Knead the dough with cold water and white wine, and knead the dough into a moderately soft and hard dough. Remember not to make it too thin. Let it sit for a while and wait for it to ferment. Roll the dough into a round piece of suitable size.

6. Place the chicken wrapped in lotus leaves in the middle and wrap it with dough.

7. Grease the baking sheet with oil. It is best to put a piece of tin foil on it. Put the dough on it and put it in the oven or microwave. Preheat it to 160 degrees, place the middle and lower layers, and bake for 80 minutes. If the chicken is larger, the roasting time will need to be extended.

8. Knock open the dough and remove the lotus leaves.