The cooking method of Tuyao Chicken is as follows:

1. Wash the dried shiitake mushrooms with water, soak them in water in advance, cut them into shreds, add an appropriate amount of oil and mix well to make the shiitake mushrooms More tender and ready for later use.

2. Peel the ginger, wash it with water, and slice it into pieces for later use. Remove the old leaves and roots of the green onions, wash them with clean water, and cut them into sections for later use. Peel the garlic cloves, wash them with clean water, and cut into pieces for later use.

3. Slaughter and wash the native chicken. The most important thing is to clean the belly of the chicken to avoid impure taste.

4. Then stuff the washed chicken belly with mushrooms, garlic, onion, ginger and other condiments, and spread the sauce on the outside with soy sauce, ginger powder, five-spice powder, etc., and then spread it on Apply a layer of refined salt and wrap in tin foil.

5. After the eggs are soaked in water with paper towels, wrap them in tin foil and put them in a basin of water to soak for a while.

6. After the corn is soaked in water with paper towels, pick up the corn and wrap it in tin foil.

7. After the soil clods are heated red, put the wrapped chicken, eggs, corn and other food into the red-heated kiln.

8. Then collapse the kiln, and then wrap a thick layer of soil or sand outside the kiln to prevent heat from escaping. At this step, be careful to prevent the tin foil from rotting and the sand from sticking to the chicken. You can thicken the tin foil appropriately, or cover the outside of the kiln with an iron pot and then cover with the sand.

9. After about an hour, you can open the kiln and get the chicken.