Step 1: Take the pan, pour a little more crude salt, then add pepper and aniseed, stir-fry until the salt turns yellow slightly, and take it out for later use.

Step 2: Wash mushrooms, remove pedicels, slice ginger and tie shallots for later use.

Step 3: Wash and drain the Sanhuang chicken.

The fourth step is to apply the fried salt to the chicken body and abdominal cavity, but not all of them, then pat the chicken with your hands and massage it fully.

Step 5: pour a bowl of carved wine and continue to pat and massage.

Step 6: Cut a knife on the inside of the chicken leg and fold the leg into the stomach.

Step 7: Fill your stomach with ginger slices, mushrooms and shallots.

Step 8: put the chicken and all the seasonings into fresh-keeping bags and put them in the refrigerator for one night.

The ninth step is to wrap the chicken with lotus leaves and tie it with cotton thread the next day.

Step 10: The lotus leaves are covered with two layers of tin foil, put into the oven, set the temperature at 190 degrees, and bake for 90 minutes.