Dried and fresh spicy lotus leaf chicken

1, raw materials, 1 chicken boy weighs about 1.5 kg, plum cabbage or dried salt vegetables 150 g, dried radish 100 g, dried white pepper 70 g, lotus leaf 1 sheet, chicken powder 3 g, cooked lard 100 g, pepper powder 2 g, flower carving wine 30 g, spicy fresh sauce 30 g, dark soy sauce 10 g, steamed fish soy sauce 30 g, ginger slices 5 g, shallot knots 10 g, fried dried green onion 5 g, fried ginger granules 5 g, concentrated chicken juice 15 g, oyster sauce 10 g,

2, the production process,

Wash the chicken, use a dry towel to dry up excess water, add ginger slices, shallot knots, steamed fish soy sauce, concentrated chicken juice, a little flower carving wine, a little pepper, spicy fresh sauce, a little dark soy sauce, apply evenly inside and outside for 12 hours,

3, take the dish process,

Dried lotus leaves with warm water soaked soft standby, plum vegetables, dried white peppers, dried salt vegetables, dried radish are soaked in water soft washed and sliced foam, squeezed dry water, net pot hot plus cooked lard heat into the dry vegetables stir-fried dry fragrant, chicken powder, fried dried shallots, fried ginger, pepper, oyster sauce, spicy fresh sauce, stir-fried evenly, the marinated chicken washed clean skin marinade, placed on the lotus leaves, fried dried vegetables divided into 3 parts into the chicken belly, the rest poured into the chicken, drizzled lard, flower carving wine, wrapped lotus leaves into the steaming box steamed for 1 hour until the bone crispy meat rotten can go ，

peculiarity

Chicken is soft and sticky, dried vegetables are fragrant, salty and slightly spicy,