Step 1 marinade 1.1 kg of salt with a frying pan over low heat until brown, fragrant, pour out into the Tongrentang five spice powder (herbal store available) 30 grams of mixed flavor can be, this marinade can be marinated in 15 chickens. 2.the old chicken (chicken should choose to raise a year of hens) slaughtered system clean, into the fried five spice salt inside and outside the repeated rubbing of the salt penetrate into the chicken, marinade 1.5-2 hours, the chicken is not a good choice, and the chicken is not a good choice, it is a very good idea. Rinse the chicken with water to remove the salt, put it into cold water, boil it over low heat, and skim off the foam.

Step 2: Make the marinade Put 25kg of dashi in a pot, add 10kg of regular soy sauce, 1250g of salt, 750g of sweet flour paste and sugar to taste, add the spices (8g of wicker, 15g of thyme, betel nut, cardamom, cinnamon, 10g of clove, 10g of wood, 18g of schizandra, 120g of peppercorns, 30g of cinnamon, 30g of fennel, 35g of ginger, 10g of nutmeg, 10g of cumin, 35g of cumin, 10g of cumin. (10 each of nutmeg, grass nut, 5 each of grass nutmeg, 6 each of rosmarinus officinalis, 20 grams each of allspice, lemongrass, angelica, 25 grams each of sand nut, star anise, angelica dahurica) Boil on high heat.

The first time you make brine, add 800 grams of Beijing Erguotou to this recipe. Each subsequent time you brine, you can supplement 250 grams of Erguotou, 150 grams each of green onions and large ginger.

During the process of brining the chicken, it is best to tie the chicken one by one with a cloth bag, and then remove the bag after the brining is finished and cooled.

Step 3 Brining Put the processed 15 chickens into the brine, bring to a boil over high heat, change to low heat and brine until the chickens are mature, turn off the heat and fish out.

In the process of brining the chicken, be sure to use a slight fire to heat, keep the brine seems to open non-open state can be. Do not use high heat to heat, otherwise the chicken skin will be easily ruptured.

Step 4 Air drying Hang the chicken on a hook and place it in a cool, ventilated place to air dry for 6-7 days. If the weather is hot, you can hang the chicken in a duck drying room for about four days.

Step 5 Smoking Take a large iron pot, put in half a frying spoon of sugar, 20 grams each of camphor tea and pepper, 5 dried lemongrass, 5 grams of powdered sand nuts, put the iron grate, put in the three chickens, put on the lid, and turn off the fire when heated over low heat until it smolders with yellow smoke. When guests order, tear it into small pieces.