2. dehairing: the chicken circumference of the frozen skin, claw skin, mouth cap rubbed off, the lower abdomen cut open to remove internal organs, the neck cut a small mouth, remove the crop, trachea, etc., put into the water to wash clean the blood and water dirt. The chicken wings from the throat door inserted out of the mouth, the chicken legs into the abdominal disk.

3. Drain the water, then wipe the sugar color on the whole body of the chicken, put it in a boiling peanut oil pot to cook and deep-fry, until the oil is soaked through, and the chicken body skin sends out a golden yellow oil light when fishing out.

4. row in the smothering pot, pour Chen Tang (bitter brine), put the spices and ingredients, the pot on the pressure of an iron grate, with the fire boiled with a slight fire smothering 4 to 10 hours; to the material soaked, chicken cooked, off the bone with a leaky spoon out.

Making every 100 kilograms of steak chicken spices and ingredients required is, cinnamon 200 grams. Cinnamon 200 grams, 200 grams of spices, 200 grams of Angelica dahurica, 150 grams of white nai, 1000 grams of pepper, 1000 grams of jade fruit, 15 grams of cloves, 10 grams of purple kowtow, 10 grams of sand nuts, 200 grams of Chenpi, 300 grams of fresh ginger, and another 1,500 grams of soy sauce. Add salt according to the season and the amount of brine soup.