1. You need to prepare a native chicken, some water, dark soy sauce, soy sauce, cooking wine, rock sugar, garlic, ginger, tangerine peel, dried ginger, star anise, bay leaves, grass fruit, and cinnamon.

2. Drain the blood from the chicken, remove the hair from the internal organs, remove the butt after cleaning, and remove all excess fat.

3. Then marinate evenly with salt for half an hour.

During the pickling period, wash the spices (soak the tangerine peel until soft and scrape off the capsules), wash and smash the ginger, wash the garlic cloves with their skins removed, put all the spices and ingredients into the pot (any pot can accommodate the whole chicken), 4

, add soy sauce, cooking wine, dark soy sauce, rock sugar, and water, bring to a boil over high heat, then reduce to low heat and simmer for 30 minutes.

This is called cooking the sauce. After the sauce is cooked, bring to a boil over high heat and add the chicken (and the chicken innards as well).

5. Use a spoon to pour the sauce over the chicken body to let it set, then cover it, cook over medium heat for 10 minutes, open the lid, and pour the sauce over for another 2 minutes (at this time, keep the sauce on high heat to keep it boiling).

6. Turn the chicken to the other side and continue to cook over medium heat for 10 minutes. Open the lid and cook over high heat for 2 minutes. Repeat 3-4 times.

It takes about 35-45 minutes.

Take out the sauce chicken (including chicken internal organs) and cool down before cutting into pieces.

Set aside remaining sauce in a bowl.

Chop the pieces and place them on the plate: When the sauced chicken (including chicken internal organs) is not hot to your hands, you can cut it into pieces. The size should be according to your custom; 7. Arrange the chicken parts neatly in the basin, which is called plating.

Pour an appropriate amount of sauce over the chicken before serving and enjoy.