2. Slaughter broilers and bleed. While the chicken is still warm, put it in hot water at 60 ~ 70℃ for about 5- 10 minutes, and shave it after taking it out to make it clean, white and beautiful.
3. Then chop off the chicken feet, cut a small hole above the chicken neck with a knife to expose the esophagus and trachea, cut a 7-8 cm long hole between the buttocks and legs, cut off the esophagus and trachea, take out the internal organs, cut off the anus, and then wash the residual blood and dirt with clean water;
4. 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;
5. Stuff a small wooden stick into the stomach to support it, then make a small mouth at the tip of the chicken's lower abdomen, insert your legs into your mouth, insert your wings into your mouth, make it into a semicircle at both ends, and then dry the surface water;
6. Wipe the chicken dry with honey water, fry it in a hot pot at 150℃ ~ 160℃ until pink, take it out, put it in another pot, add the old bittern and all seasonings, dissolve the bittern and add it, press the bamboo grates on the chicken so that the chicken is completely immersed in the bittern, then dissolve the nitrate and add it, and cook over high fire.
7. Then continue to simmer with slow fire until the chicken is cooked and rotten, and take it out of the pot;
8. Prepare tools before fishing, and cooperate with your hands and eyes when fishing, so that the shape of the chicken can meet the requirements of integrity and beauty.