Ingredients: 900g of broiler chicken, 4g of Amomum villosum10g, 0g of Amomum tsaoko10g, 20g of cinnamon10g, 20g of honey, 90g of Alpinia officinarum, 5g of dried tangerine peel15g, 4g of clove, 0g of angelica dahurica10g, 10g of dried tangerine peel.

Steps:

1. Slaughter the chicken, drain the blood, scald it with hot water for about 5 minutes, and then remove the hair;

2. Then cut off the chicken feet, cut a small mouth above the chicken neck with a knife to expose the esophagus and trachea, and cut a long mouth of 7 to 8 cm between the buttocks and legs, cut off the esophagus and trachea, take out the internal organs, and then wash the residual blood and dirt with clear water;

3. Put the washed chicken on the chopping board, with the abdomen facing up, cut off the middle of the ribs and spine with a knife and fold it by hand;

4. Wipe dry the chicken with honey water, fry it in a hot pot until it is pink, take it out, put it in another pot, add old brine and all seasonings, add salt water after melting, press the bamboo grates on the chicken to completely immerse it in the brine, then dissolve the nitrate, add it, and boil it over high fire;

5, then continue to simmer with slow fire until the chicken is cooked and rotten, and take out the pot.