Ingredients: Sanhuang chicken 1.

Accessories: appropriate amount of onion, ginger 1 slice, 2 tablespoons of pepper, salt 15g.

Exercise:

1 Wash the chicken, gut it, soak it in clear water to remove blood, and then drain it.

Remove the fat from the chicken tail, as well as chicken feet and chicken heads.

3 Apply refined salt inside and outside the chicken. Put pepper and onion ginger into a container.

Wrap it in a food bag and put it in the refrigerator for pickling overnight.

5 Open the food bag and steam it in a steamer for 45 minutes.

6 After cooling, cut into pieces. You can also prepare small ingredients to dip in according to your own taste.

Boiled salted duck

Ingredients: 400g duck meat.

Accessories: salt 15g, pepper granules, 6 star anise, 2 onions, ginger 1, cooking wine.

Steps:

1. Run running water to wash the blood of ducks.

2. Wipe the water off the duck with kitchen paper.

3. Salt and pepper, star anise stir-fry in the pot to give a fragrance.

4. Sprinkle the salt evenly on the duck while it is hot.

5. Wrap the duck in a fresh-keeping bag and marinate it in the refrigerator for two hours.

6. Heat a pot, add salt, onion, star anise and cooking wine to boil to make halogen.

7. Soak the salted duck in the pot for 2 hours, then boil it and skim off the floating foam.

8. Turn off the fire, cover the pot and simmer for 20 minutes.

9. Turn on a large fire and boil water, then turn off the fire and continue to stew for 20 minutes, and then insert the thick meat smoothly with chopsticks.

10. Take out, filter, dry and chop, and serve.