1 Sanhuang chicken (about 1000g) is cleaned, nails are cut off and buttocks are cut off.

I bought the commercially available salt _ chicken powder as the seasoning, which is more convenient, such as onion slices, ginger slices, yellow wine, 1 teaspoon turmeric powder.

Wrap the chicken in cooking wine, and add salt _ chicken powder, turmeric powder, onion segments and ginger slices.

Gently massage the chicken inside and out for a while, including the inside of the chicken belly and the joints of chicken wings and legs, so that the salty taste of salt _ chicken powder can better penetrate into the chicken.

Wash the marinated chicken with clear water and hang it to dry for 2 hours. Water-controlled Sanhuang chicken will stick the onion into the chicken's stomach and wrap it tightly with oil paper. Be sure to wrap the Sanhuang chicken tightly to prevent the chicken from leaking out. Prepare sea salt, pour sea salt into the pot and stir fry slowly over medium heat. Let the fire simmer for 50 minutes, then simmer for another 30 minutes. You can eat it. First, remove the salt that forms the hard shell.