Materials:
one chicken (1500g)
one fresh lotus leaf
Preparations
Clean the chicken, remove the carcass, cut into two, flavor with spiced salt and cooking wine, brush with soy sauce, drop into 6-fold heated oil and deep-fry till golden brown.
Remove to a casserole, add anise, wild pepper, salt, tomato ketchup, and soup stock, stew till the seasonings permeate, remove, wrap in the lotus leaf, steam till soft and tender, take out, sprinkle with pepper.
