Shandong cuisine is characterized by golden color, crispy chicken, delicious rotten meat, and fragrant aroma.

1000 grams of raw chicken. 7.5 grams of refined salt, 10 grams of green onions, 5 grams of cloves, 10 grams of ginger, 5 grams of star anise, 10 grams of soy sauce, 30 grams of sugar, 20 grams of Shaoxing wine, 3 grams of pepper, 5 grams of pepper salt, 1500 grams of peanut oil (actual oil consumption: 100 gram).

Preparation process: Wash the chicken, split it from the back and remove the muscles and bones, use the back of a knife to break the big turn of the chicken wings, chop off the chicken feet, mouth and eyes, remove the big and small leg bones, and then use Sichuan peppercorns, Marinate the chicken body with refined salt, fluff the green onions and ginger, put them in the chicken belly together with the cloves and star anise. After marinating for 2 hours, put it in a plate, add soy sauce, sugar, Shaoxing wine and clear soup, steam it in a cage, take it out, and remove the green onions, ginger and Sichuan peppercorns. , cloves, star anise, apply soy sauce on the chicken body, put it into a 90% hot (about 225℃) oil pan and fry until golden brown, remove and drain the oil, chop into long strips, put the chicken on the plate as it is, take away Serve with pepper and salt.