1. Mix appropriate amount of chicken, distillers grains, diced green onions, and diced pork suet with salt and mix well, then add flavor-grade freshness, oil consumption, and cotton sugar.
2. Use the skin of the chicken neck to remove the lymph and chicken fat (there is a drumstick at home instead, it is best to use the chicken neck skin, there are not too many tendons), add the pre-made stuffing and tie it into a gourd shape with a rope
3. Add oil to the pot and heat to 60% heat (about 180 degrees) and pour the surface of the chicken skin until the shape is finalized
4. Add a little peanut oil in another pot, stir-fry the shallots, ginger slices, and Pixian bean paste until fragrant. Cook it to taste and taste. It consumes oil. Add the sugar and water to a boil. Then put an appropriate amount of dark soy sauce and red yeast rice powder. Leaves, cloves, pepper and star anise made into brine
5. Put the fried chicken in the brine and cook for 50 minutes, add appropriate amount of sesame oil, and simmer for half an hour.
