A tender chicken (weighing about 822 per catty), four shallots, fifty-two soups per catty, four slices of ginger, five dollars for xifeng liquor (or Fenjiu), one grain of star anise, one piece of ginger, two grains of pepper, two dollars for monosodium glutamate, five dollars for soy sauce, three ounces of lard, four dollars for refined salt, seven kilograms of raw salt and three pieces of sandpaper.

Production method:

65438+ After rolling, reduce the fire, soak the chicken in the soup (the function is to remove the blood and some moisture in the chicken cavity by epithelial color, and taste it), soak it until it is 67% mature (be careful not to overcook it), pick up the chicken, wipe the cavity evenly with salt and monosodium glutamate, cut the onion in two pieces, put the wine in one yuan, ginger in two pieces, star anise, pepper and ginger in the chicken cavity, and hang the wind to dry. 2. Spread three pieces of sandpaper on the table, coat two pieces with lard, bend the head and neck of the chicken, pour it into xifeng liquor, and wrap it in paper. 3. Stir-fry the raw salt in the old iron pot (white smoke, slightly dark red), open the center, put the wrapped chicken horizontally, cover it with salt, and turn off the fire. It takes about 25-30 minutes to keep the temperature of the salt by using the residual heat of the furnace, and it takes about 15 minutes to cook the chicken, and then add fire. The salt is taken out after cooling. Gently tear open the wrapped gauze, cut the chicken into pieces and add salt to eat.

note:

Authentic baking method After someone directly smears soy sauce, it is baked. Some people also put the chicken in a cage after coloring it, steam it until it is 70% mature, and then add salt to roast it.