Ingredients: 1 chicken (about 1000g), 100g pork white meat, 300g soy sauce, 20g white wine, 20g refined salt, 20g rock sugar, 5g monosodium glutamate, 8g pepper, 8g cinnamon, 3g clove, 3g star anise, 3g licorice and 50g ginger.

Methods: 1. Open the belly of the naked chicken, take out the internal organs, wash and dry, and rub salt on the inside and outside of the chicken.

2. Stir-fry Zanthoxylum bungeanum, wrap cinnamon, clove, star anise and licorice with clean gauze, put into a pot, add soy sauce, rock sugar, ginger, Chinese liquor and pork (slice), and then add water.

3. Add coriander, garlic, ginger, etc. Go into the chicken room, put the chicken into the pot after the pot is boiled. Medium fire is appropriate. Take it out after about 60 minutes, cut it into thin slices with a knife, put it on a plate, and pour the marinade on it. You can eat it.

Features: Good color and taste, fresh and delicious, and unique flavor.

Note: in order to facilitate the braised chicken to taste, the chicken should be turned over several times after entering the pot; After the monosodium glutamate in braised chicken is picked up, it is added to the marinade; When using a knife, you can cut the shape for beauty.