The main materials used are tender hens 1 hen (1000g), and Sanhuang (yellow mouth, yellow feet and yellow hair) hens with large head and small body are better. Auxiliary materials: 50g of diced chicken, 0/00g of lean pork/kloc-,50g of shrimp, 30g of diced cooked ham, 400g of lard, 20g of diced mushrooms, 4 fresh lotus leaves and 3,000g of jar mud. 50g of Shaoxing wine, 5g of salt, 20g of oil100g, 20g of sugar, 20g of chopped green onion, 4g of Jiang Mo10g, 4g of cloves, 2g of star anise, 0g of jade fruit powder, 50g of chopped green onion, 50g of sweet noodle sauce, 50g of sesame oil and 50g of cooked lard. Editing this paragraph is called flower chicken. 1. Remove the hair, viscera and wash the chicken. Adding soy sauce, yellow wine and salt, pickling for 1 hour, taking out, grinding Flos Caryophylli and Fructus Anisi Stellati into fine powder, adding jade fruit powder, mixing, and rubbing on chicken; 2. Put the pot on a big fire, add lard and heat it to 50%, add chopped green onion and ginger and saute until fragrant, then put the diced chicken, lean pork, shrimp, cooked diced ham and diced mushrooms in the pot and fry them separately, and then let them cool for later use; ? 3. Put a clove in each armpit of the chicken, then tightly wrap the chicken body with pig net oil, wrap it with lotus leaf, wrap it with cellophane, wrap it with lotus leaf outside, and tie it tightly with fine hemp rope; Call the flower chicken 4. Grind the jar mud into powder, add water to blend, spread it flat on a wet cloth (about 1.5 cm thick), then put the tied chicken in the middle of the mud, pick up the four corners of the wet cloth and wrap the chicken tightly, so that the mud is tightly glued, then remove the wet cloth and wrap it with wrapping paper; 5. Put the wrapped chicken in the oven and bake it with high fire for 40 minutes. If the mud cracks, you can plug the cracks with mud, bake it with high fire for 30 minutes, then bake it with low fire for 90 minutes, and finally bake it with low fire for 90 minutes; 6. Take out the roasted chicken, knock off the mud on the chicken surface, untie the rope, remove the lotus leaf and cellophane, and pour in sesame oil. Edit the key technology of this paragraph 1. To make beggar chicken, we should choose Sanhuang hen, which is a specialty of Yushan and has a big head, fat and tender, namely yellow mouth, yellow feet and yellow hair. 1 only about weight1500g is preferred. Production process 2. When the broken wing bone, leg bone and neck bone are knocked with the back of the knife, the chicken skin should not be damaged, and the chicken skin should be intact. 3. Wrapping the lotus leaf outside the net oil is to prevent the chicken from burning and increase the fragrance of the lotus leaf. 4. When wrapping the chicken with jar mud, spread the mud flat on the wet cloth, about 1.7 cm thick, then put the chicken in the middle of the mud, lift the four corners of the wet cloth tightly to make the mud stick tightly, then remove the wet cloth and wrap it with wrapping paper. When roasting, some use oven, while others use charcoal fire. If the chicken is roasted with charcoal fire, it is generally put on a rack and roasted close to the charcoal fire, turning it every half hour 1 time, and it takes about 4 hours to cook it thoroughly. Edit this small note to show that sesame oil, scallion and sweet noodle sauce can be prepared for dipping. This chicken skin is golden and orange-bright, with tender and tender meat, rich flavor, original flavor, rich nutrition and unique flavor. Generally, it is eaten and opened now. 1. The method of making beggar chicken is similar to that of "cannon dolphin", one of the "eight treasures" in Zhou Dynasty. "cannon dolphin" is a dish made by wrapping suckling pigs with clay, grilling them and further processing them. 2. When eating this dish, open the mud shell, the house is full of fragrance, the entrance is crisp and tender, and the flavor is unique. If it is served with scallion and sweet noodle sauce, it tastes better. This dish is a traditional dish in Changshu and one of the three chickens in Suzhou. The editor added in this paragraph that Jiaohua Chicken is a famous dish in Louwailou, Hangzhou, which was established in 1848, while the legendary Changshu Mountain View Garden, which was the first to operate Jiaohua Chicken, was established in 1890. According to the time, this dish should be a famous dish in Hangzhou, and it is said that it existed in Hangzhou in the Southern Song Dynasty. In addition, Jiaohua Chicken was mentioned many times in Jigong.