1. Clean the chicken.
2. Spread salt on both sides of the chicken, and then spread it again after 10 minutes, and then spread the thirteen aromas evenly on the inside.
3. If you have time, it’s best to put it in the refrigerator for one day, and then steam it in the steamer.
4. Dry the chicken skin and brush it with crispy water prepared with cornstarch, white vinegar, and maltose. Use a fan to blow dry for a quicker time. Brush the crispy water again. After heating the pan, add oil to the oil temperature to about 90 degrees. Sprinkle it with a spoonful of oil, until the crust turns red and it can be out of the pan.
