1.Material selection: Choose healthy, disease-free and fresh chickens as the main material, especially the current year's chicks.

2. Brine preparation: 50 kg of clean water, 250 g of pepper, cinnamon, aniseed and tsaoko, 300 g of dried tangerine peel and licorice, 25 g of clove, sugar 1. 1 kg, and 2.2 kg of light soy sauce.

Salt 1.05 kg, put the above seasoning in a gauze bag, and put it in a clear water pot to cook 1 hour to get the brine.

3. Slaughter and dissecting: Slaughter the live chicken, drain the blood, soak it in hot water, clean its hair, gut it, rinse it, and then nest the chicken calf into the chicken abdomen.

4. Marinating: burn the brine to a slight boiling point, soak the white striped chicken in the brine, pour out the brine in the chicken belly every 10 minute, and then soak in the brine until the chicken is cooked (depending on the softness of the chicken leg, tie it with an iron skewer and no blood will come out).