1. Stop eating the night before making marinated chicken. Do not give the live chicken anything to eat. In order to avoid excessive residual fat the next day and making it difficult to remove internal organs.

2. Process edible salt. Put edible salt (raw salt), star anise, cumin, dried chili peppers, peppercorns, etc. in the pot (you can add it according to your own taste), and stir-fry until the raw salt changes color and becomes fragrant

Solve Capon. Kill a small bite on the neck of the chicken (close to the head) and drain out the blood. Be careful not to pollute the feathers and affect the appearance. That is, put it into boiling water around 70℃ to scald and soften the hair. Make a small opening on the back of the neck and remove the crop. Make a small opening in the chicken's crotch and remove the internal organs. Pay attention to remove the chicken's lungs and hard and soft throat to prevent rot, mold and mildew. Pluck a little of the feathers on the neck, and also pluck off the long feathers on the wings and tail. The feathers on the neck are reserved.

Rub the prepared edible salt all over the chicken's body and abdomen, and put the reserved feathers into the salt and stuff it into the chicken's abdomen. Hang it with a rope in a cool and cool place to drain the blood.

Prepare wheat straw. Comb out wheat straw of similar length. After the blood of the capon has dried, wrap the capon with wheat straw. This is how it goes.