It is rich in flavor, fresh and tender in taste, very delicious, and the method is also very particular. Prepare a tender hen weighing 3 kg, wash and depilate, move the knife under the armpit and remove the internal organs. Chop off the chicken feet, remove the main keel and kneecap of the chicken leg, lightly chop the wing tip twice with a flower knife, and then cut a knife vertically on the inside of the chicken to crack the neck bone, so that the soft skin cannot be broken. Take down the chicken, grind the lilac flower and star anise, add Kaempferia Kaempferia powder and rub the chicken all over, add cooked lard, fry onion and ginger to the wok, then remove them, then add fresh shrimp, diced chicken gizzard, diced oyster mushroom and raw pork with diced sausage, stir-fry Xiami Music twice in the wok, add Shaoxing wine and light soy sauce.
Wrap the chicken in tin foil, and all the raw materials for making beggar chicken will be ready. There should be a hole at the bottom, and as much indoor space as possible in the middle, so that the wrapped beggar chicken can be put in conveniently. After laying the tiles, the belly of the chicken is sewed with bamboo sticks, and the surface of the chicken is marinated with a layer of pure honey and a small amount of salt for half an hour. It is also packed with tin foil and reserved. This is also to find yellow mud and water to mix until it is thick. Wrap the wrapped chicken with a thick layer of mud and put it in the prepared bonfire. Make sure to let the fire prepare sesame oil, onion root and sweet noodle sauce for dipping. This chicken is golden yellow and bright orange, with tender and soft meat, strong aroma, original ecology, rich nutrition and unique taste.
Beggar chicken is made of whole chicken and various spices wrapped in lotus leaves and baked in a layer of sand. After cooking, open the mud shell, the house is full of fragrance, the passage is soft, rotten and fresh, and the taste is different. If you eat with onion root and sweet noodle sauce, the taste will be better. Cut onion and Pleurotus ostreatus into shreds, put them into the remaining juice of pickled chicken, mix them with ginger, garlic, etc., put seasonings such as fresh shrimp, Pleurotus ostreatus and bamboo shoots into the chicken belly, put the stuffed chicken into the lotus leaf soaked in water, wrap the whole chicken with the lotus leaf, tie it firmly with hemp thread, roll the batter into the size that can wrap the lotus leaf chicken, wrap the lotus leaf chicken, and put it into the pot.