1. The raw materials are as follows: honey, aged soup stock, salt water, Amomum villosum, cardamom, cinnamon, angelica dahurica, dried tangerine peel, galangal, clove, Amomum tsaoko, Schisandra chinensis, Shenshuixiang, etc. , plus ancient spices unique to Wenzhou;

2. Choose hens whose chickens have grown for more than two years and weigh more than 2 kilograms.

3. Slaughter the blood vessels, trachea and esophagus, accurately cut the parts and drain the blood, so that the chicken body cannot be damaged.

4. When the chicken to be slaughtered is still warm, put it in hot water at about 60℃, soak it for one minute, and then remove the feathers, which will make the chicken clean and bright.

5. After the feathers of the chicken are peeled off, a small incision is made on the outside of the chicken's neck to expose the esophagus and trachea, and then a 7-8 cm long incision is made between the legs of the chicken's lower abdomen (buttocks), and then the esophagus and trachea are cut off from the upper mouth, the neck sac is taken out, the five internal organs are taken out, the anus is cut off, and the excess blood is washed away with water.

6. Put the peeled chicken on the chopping board, with the abdomen facing upwards, break the ribs and chicken spine with a knife, hold it in your hand, then make a small opening on the outside of the lower abdomen, insert the legs into the abdomen, insert the wings into the mouth, bend the chicken neck, and bend the chicken head under one wing to form a beautiful ingot. After that, dry the surface moisture.

7. Pickling This is the last process. Take out the fried chicken and put it in another pot. This pot is filled with aged soup brine and traditional Chinese medicine in cloth bags. It takes about 3-5 hours to stew the chicken with water and fire until it is cooked.