How to roast whole chicken

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  1. Wash the whole chicken, and dispose of the chicken butts, chicken feet, chicken heads and necks according to your own preferences (I also threw away the chicken necks.I also shaved off the oily ones)

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  2. Prepare seasonings, slice green onions and ginger, Dice garlic

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  3. Adjust the sauce: 2 spoons of light soy sauce, 1 spoon of soy sauce, 2 spoons of cooking wine, 1 spoon of cooking oil, 1 spoon of five-spice powder

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  4. Pickling: Put two spoons of the sauce into the chicken's belly, put half of the garlic, ginger and green onions into the chicken's belly, and rub the rest of the sauce, green onion, ginger and garlic on the chicken.Refrigerate and marinate for 4 hours (I marinated for 20 hours because I only had time to cook at night)

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  5. Preheat the oven for three minutes (upper and lower heating tubes are 200 degrees).Take out the marinated whole chicken and place it in tin foil

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  6.Heating up and down Cook at 200 degrees for ten minutes

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  7.This is the result of ten minutes.When the time is up, open the oven, wrap the tin foil, and heat the tube up and down at 170 degrees for 1 hour.(Avoid the surface being too dry)

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  8.This is the result after one hour (out A little soup, very fragrant), sprinkle with pepper, and prepare dipping sauce (appropriate amount of chili powder, appropriate amount of pepper and salt)