One chick (about1000g). 300g of pig net oil, 0g of pork100g, 50g of winter vegetables and 50g of lettuce. Soy sauce15g, cooking wine 20g, lard 50g, salt 2g, ginger15g, onion 20g, bean flour 20g, egg white15g, sesame oil15g, pickled pepper10g, and soybean flour 20g.

method of work

Slaughter and clean, open a small mouth to take out the internal organs, remove the head, wings, feet and leg bones, after cleaning, smear the inside and outside of the chicken with soy sauce, cooking wine, ginger rice and scallion, and pickle it for taste (about 1 hour). Wash the pig net oil and change it into three sheets. Pork is cut into two pieces, winter vegetables are cut into short sections, and pickled peppers are cut into short sections. Put the wok on fire, add lard and heat it (about 200℃), add salt, cooking wine and bean powder to pork shreds, stir-fry in the wok, add winter vegetables and stir-fry evenly, take out the wok, cool and mix in pickled peppers, then fill the chicken belly, apply sesame oil to the chicken skin, and then wrap the chicken tightly with pig net oil (* * * three layers, and apply egg white bean powder paste to the second and third layers of net oil. Use a pair of iron forks to pass through the chicken wings and chicken legs, put them in an open fire pool and keep turning. Bake until the surface of the skin is oily and golden brown. When the chicken is cooked, clean the forks and peel off the skin oil. Cut the skin oil and chicken into strips and place them at both ends of the strip. Chicken belly stuffing, after removing ginger, onion and pickled pepper, is served with lettuce and placed in a strip plate, and served with a dish made of sweet sauce, sugar and sesame oil and chopped green onion.