2. First remove the viscera and spleen of the old hen, then wipe off the blood with a towel. Don't wash the chicken before curing. Prepare some ginger, scallion, star anise, cinnamon, fragrant leaves and pepper. Heat the pot, add green onions and shredded ginger, stir-fry until dry, and add 5 Liang of salt to 5 Jin of chicken, with a ratio of 1:1.
3. Add the prepared spices and stir-fry them together until the salt turns slightly yellow and the fragrance of spices comes out. Then evenly spread the fried spice salt on the chicken, and then pour in 52-degree high-alcohol liquor to enhance the flavor and remove the fishy smell, thus prolonging the shelf life.
4. Put the spices into the chicken belly again, then wrap it in plastic wrap and marinate it for more than a week, and turn it every day or so. When the curing time comes, remove the curing accessories, then spread the belly with a bamboo stick, hang the chicken head with a rope, and put it in the sun for about a week.