Roasted beggar chicken production materials: main ingredients: broiler chicken1000g, auxiliary materials: lotus leaf 50g, wheat flour 300g, pork (fat and thin)150g, sprouts100g, seasoning: salt15g, monosodium glutamate 2g, and soy sauce 6544. Sugar15g, vinegar10g, and sesame oil 5g. After the broiler is slaughtered, it is cleaned and its feet, wings and leg bones are cut off. 2. The broiler is marinated with salt, soy sauce, pepper, cooking wine, ginger slices and onion for about 1 hour; 3. Chop pork and sprouts and stir-fry them into stuffing; 4. Add water, salt into flour and make dough for later use; 5. Wash and shred lettuce, and add sugar and vinegar to taste; 6. Put the pork stuffing into the chicken belly, then wrap the chicken tightly with lotus leaves, then wrap it with hemp rope, and finally coat it with mud, then bake it in the oven and take it out; 7. Pour out the stuffing, cut the chicken into strips, put them on a plate, and serve the stuffing and sweet and sour lettuce. Tips for making roasted beggar chicken: 1. Lotus leaves can be blanched in boiling water for one minute before wrapping chicken to make them soft, but they should not break; 2. More salt should be added to the dough to prevent the dough from cracking during baking. Health tip: 1. Chicken is high in protein, and also contains unsaturated fatty acids and nutrients, such as calcium, phosphorus, iron, fresh, potassium, sodium, vitamins (B 1, B2, C, E) and nicotinic acid. 2. Cooking with lotus leaves, it absorbs the fragrance of lotus leaves and promotes appetite. Petty pie-food phase grams: lotus leaf: lotus leaf, tung oil, poria cocos, silver.