Chicken color is white or slightly yellow, texture loose and fluffy, delicious and delicious, salty and sweet, popular with consumers. The old egg-type hens that have been eliminated will be processed into chicken floss, which will greatly increase their use value and economic benefits. 1. Slaughter: Select large, healthy, disease-free old chickens, slaughtered for 16 to 24 hours (hours), slaughtered, and bled, put in hot water at 65°C to 68°C for 1 minute (minutes), and wipe the chicken feathers. . Then open up under the abdomen, remove all viscera and plate oil, go to the head and neck, wings and claws, strip the net skin, and then rinse with water. Then soak in water for 30 to 40 minutes (minutes) to remove blood from chicken body, clean the chicken body, and finally remove the chicken body and drain it for use. 2. Cooking: For every 10kg of chicken meat, add 800g of white sugar, 200g of salt, 150g of rice wine, 50g of ginger, and 10g of anise. Ginger slices, wrapped with gauze and anise, together with the chicken into the pot, add water, soak, then stir and keep boiling for 30min (minutes), and then change to slow fire cook for 2h (hours). Then remove the chicken and remove the net bone, remove tendon, fascia, thick blood vessels and other connective tissue. When cooking, be careful to add fresh water to prevent scorching of meat. 3. Re-cooking: The raw soup is filtered to remove sediment and impurities, and then put back into the pot to boil. Add salt according to the aforementioned recipe and put the boiled chicken back to continue cooking. Cook until the meat is chopped with chopsticks. When the muscle fiber is loosened slightly, add sugar and rice wine, and cook for 30 minutes (minutes). After the soup is dried, the pan can be panned and then the meat pieces are squeezed into thick silky fluffy blanks. Note that priming and re-cooking should always be used to remove slicks and contaminants. During the entire cooking process, especially when the boiled soup is quick-drying, it is necessary to keep turning the shovel up and down to avoid coking. 4. Roasting: Brush the pot, put the fluffy bun into the pot, and start roasting with slow fire. At the later stage, fry with micro-fire. When the pan is fried to a certain degree, the pan is rubbed repeatedly by hand on the wooden rake board, and then the pan is baked again. Repeat this several times until the flesh of the chicken is fluffy. This step is the key to determining the quality of chicken floss. Attention must be paid to the temperature, time, and strength of roasting. 5. Finishing: Place the finished meat on the bamboo basket, turn it side by side, tear apart individual coarser muscles, and remove bone scraps, coke crumbs, and impurities. After being air-dried, take food film bags or transparent plastic boxes and seal them into 50g, 100g, 250g and other finished products of different specifications.