1, a clean chicken (white striped chicken) bought in the market. The tip of the chicken wing was cut off from the first joint of the chicken wing from the outside to the inside, and the chicken feet were not used. After washing, hang for more than 2 hours to drain water for later use.

2. Clean the wok and sit on a small fire. Stir-fry the pepper and fragrant leaves in the wok until the fragrant leaves turn yellow and the pepper cracks. Pour in salt and continue to stir fry until the salt turns yellow. Cease fire for use.

3. Take out the drained chicken and put it in a plastic or ceramic container. First add a little pepper and salt to rub the chicken, especially the inner cavity of the chicken. After the bleeding was cured and controlled a little. Add liquor, soy sauce, sugar, spiced powder, and salt and pepper to taste.

4. After curing 1 day, the wax can be prepared. The whole preserved chicken has ribs under its wings, and two opposite holes are opened, through which chopsticks or bamboo blanks pass, so that the chicken breast becomes an open sector, and a rope is tied at the lower neck of the chicken head and hung on a hanger.

5. Prepare a drying room in summer or use a high-power fan to dry in a closed indoor environment. Before and after snowfall in winter, under the eaves and windowsills, choose a cool and ventilated place to dry. Conditionally hung on the stove in the countryside or near the flue above the fire pit, it can be eaten in about 1-2 weeks. The finished product is sallow in color, compact in meat, and has obvious spices and bacon flavor.