Ingredients: One fried chicken

Accessories: 1 spoon of salt (for pickling), 1 spoon of dark soy sauce, a small bowl of water, a handful of green onions, 2- sliced ??ginger 4 pieces, 2-3 star anise, 2-3 bay leaves, 5-7 rock sugar, half a bowl of soy sauce, 1 spoon of oyster sauce, 1 spoon of cooking wine

1. Thaw and clean the Beijing fried chicken. Especially clean the internal organs.

2. Sprinkle salt evenly, including the internal organs, and dry in a ventilated place.

3. Add all seasonings (except salt) to the pot.

4. After boiling, add the fried chicken and turn to medium-low heat.

5. After simmering for 3-4 minutes, open the lid and pour the soup on top of the chicken.

6. Turn over and continue simmering for 3-4 minutes, then repeat steps 5-6.

7. Adjust the stewing time according to the degree of cooking of the chicken, usually 1-2 hours. When the chicken is cooked through, turn off the heat and simmer for another 15 minutes.

8. Take it out and let it cool slightly.

9. Cut into pieces and pour on the soup.