Ingredients: 1 three-yellow chicken

Accessories: 30 grams of salt-baked chicken powder, appropriate amount of onion and ginger, 3 teaspoons of cooking wine, 1 teaspoon of turmeric powder

1. Clean the three-yellow chicken, cut off the nails, and cut off the chicken butt.

2. For seasonings, I bought commercially available salt-baked chicken powder, which is more convenient, including scallions, ginger slices, rice wine and 1 teaspoon of turmeric powder.

3. Coat the chicken body with cooking wine, add salt-baked chicken powder, turmeric powder, scallions, and ginger slices, and gently massage the chicken with your hands for a while, inside and outside, up and down. Massage the chicken belly thoroughly, front and back, including the inside of the chicken belly and the gaps between the chicken wings and chicken leg joints, so that the salty flavor of the salt-baked chicken powder can better penetrate into the chicken.

4. Spread the massaged chicken thoroughly and put it into a fresh-keeping bag, marinate it for more than 2 hours (it will be more delicious if you have time to marinate overnight)

5. Use clean water for the marinated chicken Rinse away the surface debris, hang it up to dry for 2 hours, and control the moisture.

6. After drying the three-yellow chicken, tie a knot of green onion and stuff it into the belly of the chicken. Wrap it tightly with oil paper. Be sure to wrap the three-yellow chicken tightly to prevent the chicken body from leaking out. (Zerui’s mother wrapped it with three layers of oil paper)

7. Prepare the sea salt, pour the sea salt into the pot, and stir-fry slowly over medium heat. (You can ignore the peppercorns, star anise and other seasonings in the picture, they were used in the salt-baked quail eggs last time)

8. Fry the salt until it crackles and the color is slightly yellow. Spread one-third of the fried salt into another pot, and place the three-yellow chicken wrapped in oil paper on top. (It is best to use a cast iron pot or a heat-resistant clay pot)

9. Pour all the remaining salt on top of the three-yellow chicken, making sure to completely bury the chicken. (The amount of salt can be preset a little more, depending on your pot. As long as the chicken can be completely buried, I prepared 6 kilograms of sea salt and used about five kilograms)

10. Bake on low heat for 50 minutes, then turn off the heat and simmer for another 30 minutes. It's ready to eat. First remove the salt that has formed a hard crust.

11. It smells so good and the skin color is attractive. It’s that simple. Have you learned it? If you like to eat it, you might as well follow the above method and try it at home!

12. After the salt-baked chicken has cooled slightly, cut it into pieces and put it on a plate