Description:The style of cooking is classified: Shandong cuisine | Poultry | Suit the taste of both old and young Taste: Fragrant and crisp Make the degree of difficulty : Chef (advanced ) Make time: 10 minutes The materials: One chicken Condiment : 4 eight cor... Shandong burns chickens

• The style of cooking is classified: Shandong cuisine | Poultry | Suit the taste of both old and young
• Taste: Fragrant and crisp
• Make the degree of difficulty : Chef (advanced )
• Make time: 10 minutes

• The materials: One chicken
• Condiment : 4 eight corners, unless cassia bark each, 2 of spring onionses stick ,ginger each condiment /salt down material of: Seasoning a: 1/2 of the big spoons of wine, 2 small spoons of salt, the soy sauce is right amount. Seasoning b: A fine and soft big spoon of garlic, 3 big spoons of white vinegar, 1/2 of the small spoons of sesame oil, the chilli oil is right amount.
• Shandong burns chickens a method:
• 1, the chicken cleans and wipes doing, cuts the foot, prick the corn , play while avoiding bombing . Wipe chicken's body of even chicken's belly with a material, put the skin on the skin with the soy sauce , salts down for half an hour
  2, sew the dense belly, put and roll the oil , bomb and drag for to the golden yellow , remove the suture, put octagonal , cassia bark , ginger , spring onions into the belly , steam for 1.5 hours
  3, chicken tear thick piece behind being cold, bone is it is it hold dish to turn on to chop, the meat is put on the bone, spill the b material mixed thoroughly
  
• Note: