A tender chicken

flour

lotus leaf

Fresh mushrooms

Chinese hard liquor

yellow rice wine

salt

sugar

light soy sauce

Sichuan pepper

spring onion

ginger

garlic

Practice steps

1, wash the whole chicken, remove the bottom, and drain for later use.

2, the pan is hot, no oil, add pepper and salt, stir-fry until the fragrance is full.

3. Put the chicken in a big bowl, evenly spread the fried salt and pepper on the chicken, and pour a cup of yellow wine.

4. Cut ginger slices, garlic cloves and onion rings and pour them into a bowl.

5. Mix 80g of water, 50g of soy sauce, 5g of salt and 2g of sugar and pour them into a bowl.

6. Mix all the marinated seasonings in the bowl and massage the chicken for five minutes to make it taste evenly.

7. Cover with plastic wrap and refrigerate for two hours.

8. Take out the chicken, slice the fresh mushrooms in the marinade for 10 minutes, and stuff them with onion rings and garlic cloves.

9. Wrap the whole chicken tightly with lotus leaves and tie it tightly with cotton thread.

10, preheat the oven at 230 degrees for 15 minutes, then knead the dough wrapped with chicken.

1 1, 400g of flour, 160g of water and 50g of white wine are added, kneaded into a smooth dough, and the dough is rolled into a large thin dough with a rolling pin.

12, the whole chicken is evenly wrapped in the dough, and several small holes are tied on the surface with a toothpick.

13. After the oven is preheated, put the chicken in the oven, bake at 230 degrees for 30 minutes, and then bake at 180 degrees for 90 minutes.

14, it's time to take out the chicken, gently crack the dough with a hammer and uncover the lotus leaves.