1. The skeleton is marinated in beer for half an hour.
2. Use a cloth to remove water from the skeleton, and then brush it with honey.
3. Fry into the frying pan until the surface is golden.
4. Heat oil in a pot, add star anise, cumin, pepper, dried chili, cinnamon, cloves, bay leaves, fengteng, myrtle root, red onion, stir fry, then add appropriate amount of sugar, light soy sauce, red rice koji, Boil salt and water for a period of time, put it in the skeleton and turn to low heat.
5. Pick up and set aside after the brine is finished.
6. Wash and heat the pot, add oil, chopped green onion, chopped Guizhou bell pepper, shacha sauce, and soybean sauce to fry until fragrant. Add appropriate amount of water to boil, add a little chicken essence and light soy sauce to taste, thicken it into a gorgon, add a little sesame oil to make the gorgon The juice is bright.
7. Pour the gorgon juice on the skeleton, and the juicy, fragrant and meaty sauce skeleton is ready.
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