(1) Boil the wok with small water, add 4g of refined salt, heat it, add it into Jiang Mo, mix well, take it out, and divide it into three small plates, each plate is added with 15g lard;

(2) 75g of lard, 5g of refined salt, sesame oil and monosodium glutamate are mixed into a sauce; Brush a piece of reverse gauze paper with peanut oil for later use;

(3) Slaughter the live chicken, remove the hair and viscera, hang it dry, remove the hard shell on the toe and mouth, cut one knife on both sides of the wing and neck bone, then evenly wipe the chicken cavity with 3.5g of refined salt, add ginger, onion and star anise powder, and wrap it with unpolished gauze paper first, and then with oiled gauze paper;

(4) Heat a wok with high fire, stir-fry the crude salt to high temperature, take out 1/4 and put it in a casserole, cover the remaining salt on the chicken, tightly cover the pot cover, and stir-fry with low fire for about 20 minutes until cooked;

(5) Take the chicken out, remove the gauze paper and skin (for later use), tear the chicken into pieces, disassemble the chicken bones, add the flavor juice and mix well, then put it on a plate (the bones are at the bottom, the meat is in the middle, and the skin is covered on it) and put it in the shape of a chicken. Coriander is placed on both sides of the chicken and served with Jiang Sha oil and salt sauce.