Ingredients: a Beijing oil chicken.

Accessories: salt 1 spoon (for pickling), soy sauce 1 spoon, clear water 1 bowl, shallot 1 handle, 2-4 slices of ginger, 2-3 slices of star anise, 2-3 slices of fragrant leaves, 5-7 slices of crystal sugar, half a bowl of soy sauce, etc.

1. Thaw and clean Beijing Fatty Chicken, especially its internal organs.

2. Sprinkle the salt evenly and wipe the internal organs evenly, and put them in a ventilated place to dry.

3. Add all seasonings (except salt) into the pot.

4. After boiling, add the oil chicken and turn to medium heat.

5. After stewing for 3-4 minutes, open the lid and pour the soup on the chicken.

6. Turn over and continue to stew for 3-4 minutes, then repeat steps 5-6.

7. Adjust the stewing time according to the cooked degree of chicken, which is generally 1-2 hours. Finally, when the chicken is thoroughly cooked, turn off the fire and cover it and stew 15 minutes.

8. Take it out and cool it a little.

9. Cut into pieces and pour in the soup.