Materials: Five three-year-old soil cocks (each with a net weight of about 1500g).

Seasoning: star anise 50g, cinnamon 50g, angelica dahurica 15g, nutmeg 8g, galangal 5g, tsaoko 5g, fennel 5g, fragrant leaves 5g and clove 2g.

Ingredients: 25 kg stock, vegetable oil1000g, soy sauce 500g, brewed soy sauce100g, refined salt 350g, sugar150g, high-alcohol liquor100g, onion100g, etc.

The specific production method:

1. Chicken embryo treatment:

Slaughter, unhairing, disemboweling, cleaning, burning down the fluff with a spray gun, repeatedly soaking the blood in clean water, and dish up the chickens one by one with a wing method.

Second, the spice treatment:

Soak the star anise in the spice in boiling water for 10 minute, take it out and drain it for later use.

Soak other seasonings in warm water 10-20 minutes, take them out and drain them for later use.

Third, stir-fried sauce:

Add 1000g vegetable oil to wok, add 50g soaked star anise, stir-fry until fragrant and discolored, add 100g onion and 50g ginger slices, stir-fry until dehydrated, and then add 50g treated cinnamon, 15g angelica dahurica, 8g nutmeg and 5g galangal.

Four, sauce soup modulation:

Boil the broth, add the fried sauce, then add 100g brewed soy sauce, 350g refined salt and 150g white sugar, and cook for 30 minutes to obtain the sauce chicken sauce soup.

Five, the production method of sauce chicken sauce:

Put a grate at the bottom of the miso soup pot to prevent the pot from burning out. After putting the grates away, put five chicken embryos with good shapes into the pot, put a grates at the bottom, and press them with heavy objects to prevent them from floating up.

Then add 50 grams of monosodium glutamate, 30 grams of chicken essence, and 0/00 grams of high-alcohol liquor/kloc-,and cook with small fire sauce for 3 hours after the fire is urged to open.

Note: it is ok to eliminate old hens for many years without local cocks.