Ingredients: a broiler.

Accessories: cinnamon 10g, tangerine peel 15g, cardamom 15g, clove 4g, apple 10g, and Amomum villosum 15g.

Seasoning: 20g of salt, right amount of water, 20g of honey and 90g of galangal.

Production method:

1. Slaughter broilers and bleed them. While the chicken is still warm, put it in hot water at 60 ~ 70℃ for about 5- 10 minutes, and shave it after taking it out to make it clean, white and beautiful.

2. Then chop off the chicken feet, cut a small hole above the chicken neck with a knife to expose the esophagus and trachea, then cut a 7-8 cm long hole between the buttocks and legs, cut off the esophagus and trachea, take out the internal organs, cut off the anus, and then wash the residual blood and dirt with clean water;

3. Put the washed chicken on the chopping board with the abdomen facing up, cut off the middle of the ribs and spine with a knife, and fold it by hand;

4. Put a small wooden stick into the stomach to support it, then make a small mouth at the tip of the chicken's lower abdomen, insert your legs into your mouth, insert your wings into your mouth to make a semicircle with both ends pointed, and then dry the surface water;

5. Dry the chicken with honey water, fry it in a hot pot at 150℃ ~ 160℃ until pink, take it out, put it in another pot, add the old bittern and all seasonings, dissolve the bittern and add it, press the bamboo grates on the chicken so that the chicken is completely immersed in the bittern, then dissolve the nitrate and add it, and cook over high fire.

6. Then continue to simmer with slow fire until the chicken is cooked and rotten, and take it out of the pot;

7. Prepare tools before fishing, and cooperate with your hands and eyes when fishing, so that the shape of the chicken can meet the requirements of integrity and beauty.

Two: Mushroom Roasted Chicken

Ingredients: a chicken

Ingredients: Lentinus edodes, soy sauce, onion, ginger, garlic, cooking wine and vinegar.

1, first heat the pot, then add a little oil to the pot and stir-fry the ginger and onion until fragrant;

2. Add the chopped chicken pieces and stir-fry until the oil comes out, add cooking wine, soy sauce, a little sugar and vinegar, and add water as the main ingredient.

3. After boiling for about 5-6 minutes on high fire, stew the chicken crisp on low fire and collect the juice.

Three: Fuliji roast chicken

Ingredients: a chicken

Ingredients: salt, ginger, onion, star anise, cinnamon, donkey-hide gelatin, cooking wine, soy sauce, vegetable oil, dried tangerine peel, maltose, lard, cardamom, clove, apple, Amomum villosum, angelica dahurica and fennel seeds.

Production method:

1. Slaughter the chicken, bleed it, wash it with clear water to remove hair, cut open the abdominal cavity and take out the internal organs for later use;

2. Break the thigh bone and put two legs into the abdomen of the chicken;

3. Make a hole under the left and right ribs of the chicken;

4. Put the chicken in a ventilated place to dry in the shade for 4 hours, and drain the acid;

5. Brush syrup evenly on the surface of the chicken in the shade;

6, pour the oil and heat it, then change the fire, add the chicken, and fry until golden brown;

7. Take out the chicken and filter the oil for later use;

8. Mix the seasoning into the bowl and wrap it with gauze;

9. Add water to the pot and put it into the material bag;

10, put fried chicken;

1 1, stew until cooked.