1. Slaughter: Cut the trachea of live chickens over 750 grams, drain the blood, scald them with hot water of about 65 degrees Celsius, remove chicken feathers, peel off the old skin of legs, mouths and claws, then cut open the buttocks, take out the internal organs and drain the blood; The second is plastic surgery: the chicken leg is rolled up, the claws are inserted into the abdomen, and the two wings cross out of the mouth, which looks like a "duck floating on the water";

The second is cooking and frying: the chicken is evenly coated with sugar, and then fried in a boiling oil pan until the chicken is golden yellow; Stewing ingredients: Before cooking, put an iron grate at the bottom of the pot to prevent the pot from burning, and then discharge the processed chicken into the pot according to its age and tenderness, and mix it with the soup to prevent the chicken from floating. When cooking, simmer with strong fire, simmer with small fire, and stew the chicken for 6-8 hours, stew the old chicken for 8- 10 hours, and stew the chicken mainly in the original pot and old soup in proportion. Sixteen ingredients, pepper, aniseed, cinnamon, clove, angelica dahurica, tsaoko, dried tangerine peel, tri-naphthalene, Amomum villosum, ginger, fennel, soy sauce, sugar and salt. The braised chicken made in this way is complete and beautiful in appearance, golden red in color, soft and palatable in meat, and has the functions of appetizing, tonifying kidney and helping digestion.