Cooking Steps

1. 

   Step1:Cut 10 grams of scallion into sections. The other 5 grams of scallion, pepper and salt are made into fine powder. Help to make scallion, pepper and salt for standby.

2. 

   Step2:Kill the chicken. Drain the blood. Scald the hair. Cut the back of the human body. Remove the viscera and crop. Wash and drain the water. Sprinkle the chicken evenly with onion, pepper and salt. Marinate for 20 minutes. Peel the chicken and put it into a bowl. Put the scallion and ginger slices on it. Add soy sauce and wine. Steam in the upper cage until it is eight ripe. Take it out and remove the scallion and ginger.

3. 

   Step3:Break the rice pot and put it into the frying pan. Sprinkle the vegetable leaves and brown sugar on it. Put the chicken skin on the grate. Cover the lid of the pan tightly. Smoke the tea with medium heat first. Change the hot fire for a moment and smoke until the smoke starts everywhere. The smoke is gone. Open the lid of the pan and brush the chicken with sesame oil. Chop off the chicken head, chicken tip and chicken leg claw. Cut the chicken body into 5cm long and 3cm wide pieces. Pat the chicken bone and chicken Shin loose to the bottom. Pack the chicken pieces into plates according to the original shape of the chicken. Put the chicken head forward and the chicken leg claw on both sides. This dish is ready to serve.