Prepare a clean pot, put a lot of water in the pot, put the prepared onion slices and ginger slices in the pot, add salt until salty, seasoning powder, chicken powder and yellow branches (key 1. Put some yellow branches to make the chicken golden and fragrant), and the second step is to soak and scald the whole chicken: heat two pots, add enough water, and cook over high heat until the water boils. Slight fire! Slight fire! Just keep the temperature of the water, mainly soaking. This time is about 30 minutes.

I don't know how to describe the taste of Jiang Sha sauce. It's special and strong anyway. Most foreigners don't like it, but it is especially popular in Guangdong. Jiang Sha sauce has obvious effect of removing fragrance and greasy. To make Jiang Sha sauce, prepare fresh Jiang Sha and portable chicken head, soak them in the pot for 5 seconds, then lift them up and repeat them three times, so that the blood in the chicken can be blanched in cold water to keep the internal and external temperatures consistent. Boiled chicken is found in many places, such as Shanghai, Jiangsu, Zhejiang and especially Guangdong. There are also many ways to cut white-cut chicken, the ultimate goal is fresh and tender, with juice in the skin. My method is: scald the whole chicken with boiling water, then stop boiling, pour out the soup and add cold water to cook the chicken.

Prepare a Guangdong Qingyuan chicken, buckle it from the ass, don't break its stomach and internal organs, and call the vegetable market master to deal with it. Step 2: Prepare a deep pot to submerge the whole chicken, and pour in water, onion, turmeric powder, soju, ginger and gardenia. First of all, we should start with the choice of chicken. The best choice for chicken is Sanhuang chicken and Qingyuan chicken. The best age of chicken is about 9 months. Chicken that is too short tastes like chicken, but it is not easy to cook if it is left too long. As for dipping, every place is different. Generally, soy sauce should be added with water to prevent it from being too salty. Guangdong add shredded onion or oil, Shanghai add soy sauce onion, Jiangsu and Zhejiang only add soy sauce, Hainan add soy sauce onion ginger, Sichuan saliva chicken.