1. Choose 10 roosters, each weighing about 1000g, slaughter, bleed, scald with hot water, depilate and wash. Open a small mouth on the neck of the shoulder and take out the crops; Then wash the anal bone with water.
Then, the thigh bone is broken with the back of the knife, and the legs cross from the upper opening of the anus into the abdomen of the chicken; Then, put the right wing through the butcher's knife and let the tip of the wing emerge from the chicken's mouth.
The chicken's head bends backward under the chicken's arm, and the left arm bends inward on the back, in line with the right arm. Finally, put two chicken feet in the chicken belly to resist the chicken belly. Kill 10 chickens by the above method for later use.
2. Hang other chickens in the shade, dry the water and smear the chicken with a brush dipped in caramel. Spread evenly, fry in a large oil pan until golden brown, and remove. The remaining oil is reserved for other purposes.
3. Put enough water into the cauldron, put all the seasonings into gauze bags, tie the bags tightly, put them into the cauldron, bring the water to a boil, then add sugar and salt, adjust the taste, put the fried chicken in order, bring it to a boil over high fire, skim the floating foam and cook for 5 minutes.
Turn the chicken in the pot up and down, cover it, and simmer for 4~6 hours until the meat is rotten and boneless.
Cooked chicken marinade should be stored properly for later use. The more you use the old gravy, the better it smells. When the chicken is cooked, take out the seasoning bag and put it in next time when the chicken is cooked. Generally, it can be used 2~3 times. If a chicken can make a casserole, you can reduce the amount of seasoning or use some marinade.