The key to making peppercorns numb and fragrant is to control the oil temperature. The specific method is as follows:

Main ingredients: 1 earth chicken, pepper 1 tbsp, 20 grams of ginger, 10 grams of green onion, 20 grams of peanut oil

Supplementary ingredients: 10 grams of salt, 10 grams of wine, 3 grams of pepper, pepper 1 gram

Step 1: the first step: all the materials, chicken chopped off the head with the buttocks, chicken claws.

The second step: in the chicken inside and outside coated with salt, pepper, pepper, marinated for 2 hours.

Step 3: Cut the stomach of the chicken.

Step 4: Take a pot, put a perforated steaming rack and place the chicken on it.

Step 5: Steam the chicken on medium heat for 20 minutes.

Step 6: Once the chicken is cooked, let it cool and set aside (the steamed chicken juice can be used to make a soup base for noodles).

Step 7: Heat another wok with peanut oil, add salt, pepper, ginger and pepper.

Step 8: Pop the peppercorns and other ingredients and turn off the heat.

Step 9: Coat the inside and outside of the cooked chicken with wine, then coat it with the peppercorns and salt ingredients, and expose it to the air to marinate for more than 5 hours or one night.

Step 10: Chop the marinated peppercorn salted chicken into pieces, serve on a plate with some shredded green onion.