1. Two old hens were slaughtered and washed, and the whole raw materials of pig thigh bone 10 kg and pig pork belly above 3 kg were chopped into large pieces with a knife. Pour wide water into the clean pot, put the raw materials into cold water separately, boil over high fire, skim off the foam, remove and wash. Then pour it into the pot.

2. Pour 35 kilograms of water into the halogen pot. The fire burned? Heat it for 10 minute, then simmer for 2 hours.

3. In the wrapped spice bag, 200 grams of salt, one product fresh 120 grams, 50 grams of fried sugar color and 2 grams of rock sugar. Boil it on low fire for about 2 hours, turn off the fire and let it cool naturally, and finally filter all the residue to make the secret sauce.

Roast chicken production process:

1. Take free-range roosters (net weight is about1500g) and slaughter them and wash them.

2. Pour wide water into the clean pot on fire, boil it over high fire, and then put the cleaned chicken in the water.

3. Take out the cooked chicken and drain it for later use.

4. Pour salad oil into the clean pot and burn it to 50% heat. Put the chicken covered with crispy skin water in oil and fry it until the skin surface is golden yellow. Take it out and drain the oil.

5. Bring the secret sauce to a boil. Put the fried chicken in the sauce and marinate it with slow fire for 40 minutes. Soak it in cold brine for 20 minutes, and then take it out and taste delicious.

Note: the chicken must be pressed with a sieve and let it sink into the sauce completely. So as to achieve comprehensive and uniform heating.

Formula of crispy water: 50 grams of white vinegar, 25 grams of malt sugar, 25 grams of red Zhejiang vinegar and 25 grams of rose wine. All the above raw materials are poured into a container and stirred evenly.