2. Ingredients (based on 400 chickens): pepper 0. 1 kg, spiced powder, spicy powder 0.3 kg, beans, Amomum villosum, Kaempferol 0.3 kg, cinnamon 0.3 kg, angelica dahurica, cinnamon, clove, Chen Bo 0.2 kg, fresh ginger 0.5 kg, monosodium glutamate 0.4 kg, and no aged sesame oil.
3. Boiled chicken: After the chicken is shaped, put it into the seasoning soup for a little soaking, then put it into the pot in sequence and cook it with slow fire for 2 hours. When it is half cooked, add salt (the amount of salt depends on the season and the taste of local consumers) and cook until the meat is rotten evenly.
4. Fumigation: Cook the cooked chicken while it is hot. Brush the cooked chicken with a layer of heavy oil. Now, put it in the pot with a net curtain. When the pot is slightly red, add sugar, tighten the lid for 2 minutes, turn the chicken over and cover it tightly, and then wait for 2-3 minutes to get out of the pot.
Features of the finished product: bright red color, fragrant taste, tender meat and even rotten silk.
Cuisine: Huizhou cuisine features: golden yellow and pleasing to the eye, delicious meat, smoky flavor with melon leaf fragrance and unique flavor. Raw materials: 750g of tender chicken, 0/0g of ginger slice/kloc-0, 5g of melon slice tea/kloc-0, 5g of refined salt, 0/5g of shallot/kloc-0, 25g of brown sugar, 25g of soy sauce, 0/00g of rice crust/kloc-0, 20g of Shaoxing wine and sesame oil/brown sugar. 2. Slaughter the chicken, drain the blood, scald the hair, perform back surgery, remove the internal organs and chicken gizzards, wash and drain the water, evenly sprinkle the chicken with onion, pepper and salt, and marinate for 20 minutes. Peel the chicken, put it face down in a bowl, slice the onion and ginger, add soy sauce and soju, steam it in a cage until it is 80% cooked, and take it out to remove the onion and ginger. 3. Put the broken rice crust into the wok, sprinkle with vegetable leaves and brown sugar, put the grate on the shelf, put the chicken skin up on the grate, cover the lid tightly, smoke the tea leaves with medium fire first, then smoke with strong fire for a while until the smoke is finished, open the lid and brush the chicken with sesame oil. Chop off the chicken head, chicken tip and chicken leg claws, cut the chicken body into pieces 5 cm long and 3 cm wide, pat loose the chicken bones and legs at the bottom, plate the chicken pieces according to the original shape of the chicken, and put the chicken leg claws on both sides before putting the chicken head. This dish is served.