Ingredients: 1 chicken, 30g onions, 30g mushrooms

Accessories: appropriate amount of oil, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of pepper, appropriate amount of allspice powder, appropriate amount of ginger, appropriate amount of green onion , appropriate amount of garlic, appropriate amount of MSG, appropriate amount of cooking wine, appropriate amount of oyster sauce, appropriate amount of pepper.

1. First use the back of a knife to break the bones of the chicken legs so that they can be folded into shape.

2. Add onions, ginger, garlic, salt, oyster sauce, cooking wine, pepper and other seasonings to the chicken.

3. Massage and rub the seasoning into the chicken.

4. Stir-fry the pepper until fragrant.

5. Crush the fried Sichuan peppercorns until they become fragrant with a rolling pin.

6. Add the chicken and marinate together, cover it with plastic wrap, put it in the refrigerator, marinate for more than an hour, take it out and stir it in the middle.

7. Soak the dried lotus leaves in cold water for a while.

8. Mix the noodles with cold water and white wine.

9. Knead the dough into a moderately soft and hard dough.

10. Spread allspice powder and pepper on the marinated chicken.

11. Cut onions and mushrooms into shreds and set aside.

12. Add shredded mushrooms and onions into the remaining marinated chicken juice and mix thoroughly.

13. Stuff the mixed mushroom shreds, onion shreds, ginger, garlic and other seasonings into the chicken belly.

14. Place it in lotus leaves soaked in water and wrap it up.

15. Roll the dough into a large round piece.

16. Roll out into a round piece of suitable size and place the chicken wrapped in lotus leaves in the middle.

17. Wrap it with dough and place it on a baking sheet brushed with oil.

18. Preheat to 160 degrees, bake the middle and lower layers for 80 minutes.

19. Knock open the dough and remove the lotus leaves.

20. The delicious beggar’s chicken is right in front of you.