Seasoning: onion 10g yellow rice wine 15g ginger 5g salt 10g pepper 15g each.

Feng Feng's practice:

1. After the chicken's throat bleeds, hang the chicken leg upside down so that it can discharge the remaining blood without depilation, open a 6 cm straight mouth under the chicken wings or under the abdomen and anus, pull out all the internal organs, and gouge out the anus mournfully;

2. In order to prevent corruption, it is necessary to dig out all the lungs and soft and hard throats, clean the abdominal cavity, and be careful not to get the feathers wet and dirty;

3. Put the coarse salt, pepper and star anise into a frying spoon, fry until it changes color, pour it on the chopping board, crush it and let it cool;

4. Before the chicken is cold, put the fried pepper and salt into the abdominal cavity from the knife edge, then put two fingers in, put the seasoning around the inner cavity of the chicken, and stuff a little pepper and salt from the knife edge of the chicken neck;

5. After wiping, insert the chicken head into the knife edge under the wing, then close the wing foot, tie the wing foot tightly with hemp rope in front of the knife edge, and hang it in the shade to dry, usually taking it out after infiltrating under the armpit for one month;

6. Take off the pheasant, untie the rope, pull out the chicken feathers, and burn the remaining fine hair with fire, but don't burn the chicken skin;

7. Then soak in warm water, scrape off the dirt and wash it, cut it from the back and put it into the sea bowl;

8. Add the onion and ginger slices, steam them in a cage, remove the chicken bones, let them cool, cut them into strips, put them on a plate, and drizzle with sesame oil.

For more information about Ji Feng, please see Mint.com Food Bank/Food/Ji Feng.