Material: Half a chicken, 20 grams of jasmine tea sauce: berry, salt, soy sauce, 30 grams of pepper, sugar, onions, ginger, vanilla fumigants: rice, red sugar, tea practice: 1, ground the peppers with salt, fire them to salt and yellow, crush them with a cane, scrape them together with peppers, mix them up, i.e. pepper onion salt 3, chicken wash and dry them up. It's not small enough to make sure that the chickens' surfaces are glued to pepper salt four, that they are placed in a big onions box, that they are added to broken ginger and onions, that they are poured into plum wine, that they are capped, placed in the fridge, that they are pickled for more than eight hours, that they are placed in a pan, that they are filled with cold water, that they are burned with fire, that they are fluffed, that they are turned into fire, and that they are made to boil. 6. A tin paper is laid in the frying pan, with rice, tea, red sugar, an iron platinum on it, a chicken (skin down) on the platinum, a pan cover, 10 minutes, a fire, and a cap for 15 minutes. The proportion of fume is rice, sugar, tea 1:1, and so on
Three cups of chicken, which was used as the Jiangxi dish, then passed on to Taiwan, with three improved table three cups of chicken, three cups of chicken cooking without water, with one glass of rice, one cup of sauce, one cup of pork oil, which could also be replaced with vegetable oil and perfume, and three cups of table chicken, which consisted mainly of nine layers of towers, known as Roller, and thus of the fragrance of Roller, which is very delicious
