2. Add cooking wine to flour and make dough.

3. Knead dough to replace mud.

4. Wash Sanhuang chicken and add salt, sugar, cooking wine, soy sauce, oyster sauce, onion ginger, clove and star anise powder for pickling 1 hour.

5. Stir-fry shrimps, diced meat, mushrooms and bamboo shoots into stuffing and stuff them into the chicken belly.

6. Wrap the chicken in net oil.

7. Wrap it in boiled lotus leaves.

8. Finally, roll out the dough, wrap the lotus leaf chicken and bake in the oven at 200℃1.5 ~ 2 hours.