The practice is as follows: build a kiln with mud blocks, leave holes at the bottom of the kiln, and make a fire at the entrance of the kiln.

Enlarge the clods below, put small clods on them and build a conical kiln in turn.

After the kiln is built, light the firewood until it burns red. In the process of kiln burning, the native chicken is slaughtered and pickled with ginger, salt and wine.

After the kiln burns red, poke a hole in the top. The salted chicken is wrapped in tin foil and put into the kiln through the opening at the top of the kiln. use

Break the kiln with a stick and cover the chicken with red-hot soil. Cover with a layer of raw mud to prevent heat loss.

After half an hour, dig up the kiln pile and take out the native chicken, and the earthen kiln chicken will be ready.