2. Brine production: there are old and new brines. The new brine is prepared by soaking 2.5 kg chicken blood, adding 0.25 kg salt, boiling in a pot, and skimming off blood foam and dirt with a spoon. After the salt is boiled, filter the impurities with multi-layer gauze, add sugar 0. 1 kg, glucose 0.04 kg, mixed spice 0.25 kg (star anise powder 35%, cinnamon powder 25%, pepper 20%, fennel 10%, pepper powder 10%), and pepper powder. Old marinated chicken is made by repeated use and long-term storage of new marinated chicken for more than 20 times. The older the old brine, the better. Compared with new brine, it has the advantages of rich nutrition and thick juice. Skim off the floating foam every time the brine is burned, add salt, sugar and spices appropriately, and filter out impurities with multi-layer gauze to keep the brine clear.
3. Salt smearing: First, Daqu liquor is smeared on the chicken skin and inside and outside the cavity for a period of time to remove the odor. Then apply salt to the whole body (the amount of salt is 6% of the chicken's weight) and rub it repeatedly on the chicken's back, chest muscles and abdominal cavity. Especially chicken thighs, salt should be put in the palm of your hand and rubbed from bottom to top, so that the muscles are compressed and easy to penetrate.
4. Initial salting: Put the chicken covered with salt, with its back facing upwards, into a tank filled with fresh salt water, sprinkle salt on the surface after filling, and flatten the chicken with a heavy object. Generally, it is marinated for about 24 hours, and can be taken out after the muscles are tightened.
5. Re-salting: Add the old bittern into Daqu liquor (5% of the old bittern), pour it into a salting pot, put the chicken blank, cover it with bamboo, gently press it with a stone (the chicken blank should be completely immersed in the marinade), turn the chicken up and down after 24 hours of re-salting, so that it can absorb the marinade evenly, marinate for 42-48 hours, and drain the marinade after taking out.
6. Folding: Fold the marinated chicken blank in the shape of a pipa, straighten the chicken neck, retract the wings and legs, and then press a heavy object to keep the chicken blank pipa for about 4 days.
7. Hanging: Rinse the formed chicken embryo repeatedly in clear water to remove impurities from the epidermis, then drain the water and hang it in a ventilated and dry place (don't expose it to the sun). Generally, it is air-dried for 20 to 30 days until the surface is smooth and flat, the whole body is dry, and the neck bone is exposed, which is the finished product and can be put on the market in batches.