1. Drain half of the three-yellow chicken.

2. Put the peppercorns and salt into the pot and stir-fry until the salt turns slightly yellow and the aroma wafts out. Let cool and set aside.

3. Lightly apply a layer of pepper salt on the surface of the chicken.

4. Cover with plastic wrap and place in the refrigerator to seal and marinate for more than 2 hours.

5. Wash the marinated chicken with water to remove the salt and pepper on the surface; put it in a steamer, pour a little cooking wine on it, and steam over high heat for 15 minutes.