The method of smoking chicken racks is as follows:

1. Cook the items to be smoked with pepper, aniseed, bay leaves and other seasonings in advance. The taste is saltier than normal cooked food. Taste the cooked food. If it feels bland, sprinkle some salt on it while it's still hot.

2. Prepare an iron pot for smoking things. It is recommended to put tin foil under the seasonings so that the pot can be cleaned easily after smoking. Otherwise, the pot will be difficult to handle after being burned. Put sugar in the middle and rice around it. Place sugar, rice, tea leaves, Sichuan peppercorns and aniseed in order from the inside to the outside.

3. Add a net and small curtain on top of the placed materials. Place the rack of chicken to be smoked on the curtain.

4. Then cover, light the fire, and observe carefully. Be sure not to open the lid.

5. Cook over medium heat and watch for yellow smoke to appear, then wait for 7 to 8 minutes.

6. White smoke will float upward and gradually fill the pot. So there is no need to open the lid, the whole thing will be smoked and colored. Observe after 10 minutes to see that the color has been evenly colored. If you feel it is not enough, you can add another two minutes. Be careful not to over smoke it, as it will be too bitter and affect the taste. 10 minutes is just right.

7. They are all yellow and have a very fragrant taste. They are easy to store. You can brush them with a layer of spicy oil. The color is bright and bright, and they are not easy to dry. The heated smoked ingredients are already burnt. Just throw it away with the tin foil.