1, wash the dried shiitake mushrooms with clear water, soak them in clear water in advance, cut them into shreds, and add a proper amount of oil and mix well to make them more tender and smooth for use.

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

3, slaughter and wash the chicken, the most important thing is to clean the chicken belly, so as not to taste impure.

4. Then, the washed chicken belly is stuffed with seasonings such as mushrooms, garlic, onion and ginger, and the outer skin is smeared with sauces made of soy sauce, ginger powder and spiced powder, then smeared with a layer of refined salt, and then wrapped with tin foil.

5. After the eggs are glued with paper towels, wrap the eggs, then wrap them with tin foil paper and soak them in a basin filled with water for a while.

6. After the corn is glued with paper towels, put the corn up and then wrap it with tin foil.

7. After the clods are red-hot, put the wrapped chicken, eggs, corn and other foods into the red-hot kiln.

8. Then collapse the kiln, and then wrap a thick layer of soil or sand outside the kiln to prevent the hot air from emitting. In this step, we should pay attention to prevent the tin foil from rotting and the sand from sticking to the chicken. We can thicken the tin foil appropriately, or cover the kiln with an iron pot and then cover the sand.

9, after an hour or so, you can open the kiln to take the chicken.