The method is as follows:

Ingredients: 10 new chickens, 25 grams of anise, 15 grams of pepper, 10 lotus leaves, 250 grams of green onions, 150 grams of ginger, 1000 grams of salt, 125 grams of sesame oil and 150 grams of essential oil.

Preparation method: Slaughter the chicken and shave off the feathers, make a small opening under the wings, take out the internal organs, pull out the intestines from the anus, cut off half of the chicken feet and wing tips, and boil them in warm boiled water. blood stains, or wash the chicken body inside and out with warm boiled water, pat dry, and stuff the chicken belly with lotus leaves (you can also marinate it with salt, monosodium glutamate, and rice wine first.) Put the anise and Sichuan peppercorns in cloth bags and tie them tightly , put it into the pot together with salt, add an appropriate amount of water and bring to a boil, then add the chicken, add wine and cook until tender and tender, take it out, remove the lotus leaves from the chicken belly, and brush the outside of the chicken with sesame oil. The brine in which the chicken has been cooked becomes Lao Lu, also known as Lao Tang. The more chicken you cook and the older it is, the better. Every time you use it in the future, just add an appropriate amount of water and spices and boil it. When not in use, put it in porcelain or pottery and keep it. Boil it every once in a while to prevent contamination. After doing a good job of anti-corrosion, it can be used endlessly. be reused.

Characteristics: The meat is white and tender, plump and beautiful, with a fragrant lotus fragrance, salty and crispy taste, and the more you chew, the more fragrant it becomes.

Because of its perfect color, aroma, taste and shape, it was very popular with Emperor Shunzhi at that time. Later, a wandering folk poet met Yan Zikang on the road and praised Yan Zikang repeatedly after tasting his unique chicken. , and immediately wrote a poem with pen and ink: "Traveling around eating chickens" "Traveling through mountains and rivers, the sun is in the sky, and the beautiful scenery is in my eyes. I encounter treasures on the way and have a unique taste, this place in the world is like a chicken."

< p>According to folk historical records, during the Qing Dynasty, one day, Emperor Shunzhi led several of his personal ministers to conduct an inspection among the people. When they passed a mountain during the inspection, the emperor felt hungry, so the accompanying ministers took the food and drinks prepared in the palace one by one. They were placed and waiting for the emperor to eat. While the emperor was eating, an animal that looked like a bird but not a bird flew out of the grass. The dust it beat from its wings when it flew angered the emperor. Upon seeing this, the accompanying ministers gave an order. Several archers accompanying them shot down the flying animals that flew a hundred meters away. One of the ministers, who had grown up in the mountains, took a closer look when the archers came back and then told the emperor, "Your Majesty, please calm down. Just now The thing that disturbed the emperor's meal was a pheasant, which was shot by an archer. "Listen! The emperor sighed, "Well! In recent years, the royal chefs in the palace have only cooked a few dishes that are suitable for my taste. If..." The emperor hesitated to speak, but at this time another person on the side The minister saw the emperor's thoughts and took over the conversation and said: "Your Majesty, if this pheasant can be made into a delicious dish for you to taste, it means that this pheasant cannot be eaten by the emperor. Then why not take it back to the palace to cook it?" It’s a delicacy waiting to be served by the Holy One.” As soon as the minister stopped speaking, the ministers on the side immediately added: This suggestion is very good!

After returning to the palace after the inspection, the emperor issued an imperial edict; "By God's blessing, the emperor decreed that from now on, within three days, the Imperial Kitchen will launch a cooking competition for all chefs in the capital, and the winner will be recruited." For the first-class chef of Yushanfang..." The cooking competition is made of uncrowded little roosters. One of them is from Chongqing (now the founder of Duwei). , stood out among hundreds of chefs and produced the {fried crispy chicken} that has been passed down to this day. It is fragrant, crispy, fresh in color, and paired with Chongqing-style spicy braised seasoning packets. It can be said to be a feast for everyone. Those who are greedy. After years of baptism, the deep-fried chicken that is now popular in Chongqing has been exclusively developed by descendants, creating a chicken that tastes better than its ancestors and is more suitable for modern people or regional tastes. It is now renamed "Fried and Crispy Chicken with Unique Flavor". The three unique flavors of Duwei are vegetarian chicken, Duwei chicken legs, and Duwei baby chicken. It is precisely because of its unique taste that it was renamed Duwei crispy baby chicken.