Chicken 100 salt (can be reduced with the soup stock) 5 kg soy sauce 3 kg garlic 500 g fresh ginger 500 g aniseed 250 g cinnamon 200 g sugar 1.5 kg onion 1 kg pepper (ingredients can be reduced according to the soup stock) 100 g.

manufacturing method

1. Material selection: Choose healthy and disease-free fresh chickens, and the chickens of that year are the best. Stop eating (drinking) before slaughter.

2. Slaughter: Slaughter the chicken, drain the blood, soak in hot water and wash the chicken feathers. Then take out the internal organs from the hip opening, rinse them clean, soak them in cold water for a period of time to remove blood stains.

3. Soaking and scalding: put all kinds of seasonings into the old soup of boiled chicken, boil it, soak the white striped chicken in the soup pot for about 10 minutes, then take it out, and then skim off the floating foam and impurities in the soup pot.

4. Braise: Finally, put the chicken back into the soup pot, boil it, and stew it for about 3 hours.

Product characteristics

It is full of color, flavor and strong northern characteristics.