A catty of water and13g salt are added to the new marinated soup. In the practice of braised chicken, the marinade is soaked in water to remove the impurities and medicinal taste of the spices. The spices can also be spiced chicken heads, chicken feet, chicken wings and so on. Prepare a pot of boiling water, add 20 grams of maltose, stir it evenly with a spoon, then put the chicken in and blanch it for about 90 seconds, let the chicken skin mature, take it out and dry the moisture in the epidermis, and blanch it with maltose water to color the chicken. Add oil to the pan. After frying, it will be colored. The oil temperature is 200 degrees. When frying chicken, control the water in the belly, then put it in the strainer and put it into the pan. Remember to cover it at the same time, fry for about 2 minutes, turn over and fry the other side, and then fry the chicken for later use. Put the soaked spices into a bag and put them into a pot. The water in the pot is about 25kg. Add 300g of chicken oil, which is refined in advance and added with salt, then add chicken powder. Add13g of salt to a catty of new marinated soup, and cook the fried chicken in a low fire for 30min. When the chicken is marinated, the pressure cooker is used. Remember that the lid is not covered. After marinating for 30 minutes, turn off the fire and soak it. If possible, you can press the chicken with a perforated strainer, which is more delicious. Soak for 10 hour and take out.