1, the market bought the clean chicken, cut off the tip of the chicken wing from the first joint of the chicken wing from the outside to the inside, and remove the chicken feet. Wash and hang for more than 2 hours to drain water for later use.

2, net wok sit on a small fire, stir-fry the pepper and fragrant leaves in the pot, until the fragrant leaves turn yellow and the pepper is cracked, pour in the salt and continue to stir-fry, until the salt turns yellowish, and cease fire for use.

3. Take the drained chicken and put it in a plastic or ceramic container. First, add a small amount of pepper and salt to rub the chicken body, especially the inner cavity of the chicken body. After curing the bleeding water and slightly controlling it. Add white wine, soy sauce, sugar, spiced powder and pepper salt to marinate and taste.

4, curing 1 day or so can prepare wax. The whole preserved chicken has ribs below the wings, two opposite holes are opened, and chopsticks or bamboo blanks are used to pass through them, so that the chicken breast becomes an open fan, and a rope is tied at the lower neck of the chicken head and hung on the hanger.

5. Prepare a drying room in summer or use a high-power fan to dry it in a closed indoor environment. Before and after snowfall in winter, under the eaves and windowsills, choose a shady and ventilated place to dry. Conditionally hung on the rural stove or near the flue above the fire pit, it can be eaten in about 1-2 weeks.