Does anyone know the traditional way of calling chicken

Seasoning category: grilled

Cuisine: Sichuan

Ingredient category: chicken

Flavor: crispy

Suitable season: spring

Color and aroma: tender meat, fresh taste

Main ingredient:

One open tender young chicken (about 500 grams), 50 grams of pork, 25 grams of Brussels sprouts, 10 grams of pickled chili peppers, lettuce 15 grams, 6 fresh lotus leaves.

Accessories: 20 grams of soy sauce, 20 grams of cooking wine, 2 grams of peppercorns, 10 grams of ginger and green onion.

Production:

1) rinsed and drained chicken, remove the head, wings, claws, pick off the leg bone;

2) with soy sauce, cooking wine, pepper, ginger, green onions, and evenly coated inside and outside of the chicken body, marinated to taste;

3) pork, Brussels sprouts, pickled chili peppers (to remove the tip, seeds) were finely chopped;

4) frying pan set on a high flame, the next pork fire South to go! blood, cooking soy sauce, cooking wine, add sprouts, pickled chili pepper stir-fried into filling;

5) will be filled into the chicken belly, and then use the lotus leaf will be wrapped tightly, *** wrapped in six layers, and wrapped tightly with twine, and then paste the thin mud, placed on the charcoal fire roasted to dry, peeled off the mud pouring out of the filling, the chicken chopped a word strips, cross-fitting strips of plate, filling and lettuce set in the plate on the two ends of the sub.