Ingredients: broiler1000g;

Accessories: 50 grams of lotus leaf, 300 grams of wheat flour, 0/50 grams of lean pork/kloc-and 0/00 grams of sprouts/kloc-;

Seasoning: salt 15g, monosodium glutamate 2g, soy sauce 15g, pepper 2g, cooking wine 20g, ginger 10g, onion 15g, sugar 15g, vinegar 10g and sesame oil 5g.

Exercise:

1. Wash the broilers after slaughter, cut off the feet and wings, and remove the leg bones;

2. Marinate the broiler with salt, soy sauce, pepper, cooking wine, ginger slices and onion for about 1 hour;

3. Chop pork and sprouts and stir-fry them into stuffing;

4. Add water, salt and dough to the flour for later use;

5. Wash and shred lettuce, and add sugar and vinegar to taste;

6. Put the pork stuffing into the chicken's belly, then wrap the chicken tightly with lotus leaves, then wrap it with hemp rope, and finally coat it with mud, put it in the oven and bake it out.

7. Pour out the stuffing, cut the chicken into strips, put them on a plate, and serve the stuffing and sweet and sour lettuce.