1 "Hakka brine chicken material: 1 chicken (about 3 kg), 3 kg of coarse salt, gauze paper 1 piece, enamel paper 1 piece. Practice: 1. Wash and dry the chicken, hang it and dry it as much as possible. 2. Insert two chicken feet into the abdomen from the tail, wrap them with gauze, and use toothpicks to pass through the neck and tail of the chicken to prevent the gauze from spreading. 3. Cut the tin foil to be larger than the pot used and spread it at the bottom. 4. Heat the wok, add coarse salt and fry until yellow. Spread about 1/3 coarse salt evenly on the bottom of the pot, put the chicken into the pot and spread the remaining coarse salt. Cover and stew for 6 minutes, turn over the chicken, bake for 6 minutes, and finally stew for 12 minutes. Experience: 1. It is better to use casserole, because the roasting process will make the chicken skin brittle, and there is no need for tin foil bottom. 2. If the weight of the chicken is about 2kg, 10 minute is enough. The amount of salt should also be equal to the amount of chicken. 2 "Dongjiang Salt Baked Chicken Salt Baked Chicken is a traditional dish in Dongjiang, Guangdong Province, and also a treasure in Cantonese cuisine. This dish is made of excellent materials. Mainly based on Sanhuang chicken (yellow hair, yellow feet and yellow mouth), it is a specialty of Guangdong. It is cooked by the traditional method of baked chicken with salt. This dish has golden color, crispy skin and fresh meat, and the meat is sweet and tender. Brine chicken, which originated from Dongjiang fish, traced its roots and evolved from brine chicken. According to legend, this product originated from the salt field on the Dongjiang Sea 300 years ago. At first, the cooked chicken was wrapped in gauze and preserved in a pile of raw salt. Although the salty taste of brine chicken is slightly reduced, its meat is fragrant and delicious, so don't be stingy with the taste when cooking. Later, it spread to Huizhou, the capital of Dongjiang, where people cooked chicken with fried salt to high temperature for convenience. After such a change, it is just right, making its chicken not only fragrant, but also delicious and tender. Since then, salted chicken has spread all over the government and people, and it has become a delicacy at the banquet. After the popularization of Dongjiang River, brine chicken experienced the innovation and improvement of famous chefs, and gradually formed a complete set of cooking techniques, which was more perfect. Nowadays, this product is not only a table treasure with good color, smell and shape, but also has the function of dietotherapy to treat some diseases, which can strengthen the brain, strengthen the waist, benefit the kidney and soothe the nerves. Local restaurants and restaurants handle this delicious food, which is very popular with foreign guests, overseas Chinese and compatriots in Hong Kong and Macao. They often come here for a quick taste. Cantonese cuisine has a unique production method, rich flavor, smooth skin, yellow color, crisp skin and tender meat, fresh and fragrant meat and attractive flavor. Fat and tender neck chicken 1 chicken, weighing about1.500g (hens with yellow hair, yellow mouth and yellow feet are called neck chickens), ginger slices, onion slices10g, and coriander 20g. 1. Boil the wok with small water, add 4g of refined salt, heat it, put it in Jiang Mo, mix well, take it out, divide it into 3 small plates, and add15g of lard to each plate to serve. 75g of lard, 5g of refined salt, sesame oil and monosodium glutamate are mixed into a flavor juice. Brush a piece of reverse gauze paper with peanut oil for later use. 2. Slaughter the live chicken, remove the hair and viscera, hang it dry, remove the hard shell on the toe tip and mouth, cut one knife on each side of the wing, chop one knife on the neck bone, then wipe the chicken cavity evenly with 3.5g of refined salt, add ginger, onion and star anise powder, wrap it with unpolished gauze paper first, and then wrap it with oiled gauze paper. 3. Heat the wok with high fire, stir-fry the coarse salt to high temperature, take out14, put the chicken in the casserole, cover the remaining salt on the chicken, cover the pot tightly, and stir-fry with low fire for about 20 minutes until cooked. 4. Take out the chicken, remove the gauze paper, peel off the chicken skin (for later use), tear the chicken into pieces, disassemble the chicken bones, add the flavor juice and mix well, then put it on a plate (the bones are at the bottom, the meat is in the middle, and the skin is covered on it) and put it in the shape of a chicken. Coriander is placed on both sides of the chicken. Serve with ginger oil and salt sauce. 3. Baked salted chicken takes tender chicken as raw material, and the chicken is slaughtered, eviscerated, washed, dried and not chopped. Then wrap the whole chicken in bamboo paper and simmer it in fried hot salt. The salted chicken is tender, delicious and nourishing. 4 "Guangdong Famous Cuisine: Chicken from Salt Bureau Raw materials: naked hen, rose wine, coarse salt, onion, ginger, aniseed and kraft paper, and the soup making method is 1. Wash the bare hen, put down the water pot to remove blood stains, take it out, mash the onion and ginger, mix well with salt, fennel and rose wine, and put it into the chicken belly for use. 2. When the wok is on fire, put the coarse salt into the wok and stir fry. 3. Spread a layer of hot salt in the big casserole, put the wrapped chicken away, then pour in the fried salt, bury the chicken, cover it, and heat it for an hour on low heat; Then pour the salt out of the casserole, stir it, turn the chicken over, add the salt and heat it for an hour on low heat.