Hen, shrimps, diced chicken gizzards, lean pork, diced cooked ham, diced mushrooms with water, dried shrimps, pig net oil, fresh lotus leaves, wrapping paper, jar mud, Shaoxing wine, refined salt, soy sauce, scallion, Jiang Mo, clove, star anise, kaempferol, sesame oil, Cooked lard beggar chicken features: the original color of the roast chicken with wine paste is bright, golden, the meat is fat, tender and crisp, and the abdomen is fresh. It teaches you how to make a beggar chicken before eating it. 1, the bare chicken paws and ribs are dirty, and the legs, wings and neck bones are broken with the back of a knife, and the soy sauce, shaojiu and refined salt are added to the jar. 2. The chicken is ground with cloves and anise, and the chicken body is smeared with kaempferia. Stir-fry cooked lard, onion and ginger in a wok, then fish shrimps, chicken gizzards, diced mushrooms, diced pork, diced shrimps, stir-fry in a wok, stir-fry a few times with Shao wine and soy sauce, stir-fry with white sugar until it is cold, put the chicken into the chicken belly, put the clove in the armpit of the knife, wrap the chicken with pig net oil, wrap several layers of fresh lotus leaves for external use, tie the wine with fine hemp rope, grind the mud with water, mix it evenly, spread the wet cloth, and put it in the mud room,