Chicken1000g. Salt 7.5g, onion10g, clove 5g, ginger10g, star anise 5g, soy sauce10g, sugar 30g, Shaoxing wine 20g, pepper 3g, salt and pepper 5g, peanut oil150g (actual use)

manufacturing process

1. Wash the chicken, split the bones and muscles from the back, break the big horn of the chicken wings with the back of a knife, chop off the chicken feet, mouth and eyes, and remove the bones of the big legs.

2. Marinate and mix the chicken with pepper and salt, pat the onion and ginger loosely, put them into the chicken belly with cloves and star anise, and marinate for 2 hours.

3. Put it in a plate, add soy sauce and sugar, steam Shao wine and broth in a cage and take it out.

4. Take out onion ginger, pepper, clove and star anise, spread soy sauce on the chicken, fry it in a 90% hot oil pan (about 225℃) until golden brown, and then drain the oil.

5, cut into long strips, put the chicken in the plate as it is, add pepper and salt to eat.