Seasoning: 50g salt of concentrated orange juice and 2g salt of pepper 10g yellow sauce 125g cooking wine 50g liquor 50g sesame oil 3g each.

Practice of roast chicken with salt and pepper:

1. After the chicken is slaughtered, the head, neck, wings, claws and tail are cut off, the chicken's back is cut open, the internal organs are taken out, the leg bones and sternum are taken out, washed with clear water, dried, dipped in salt and pepper by hand, rubbed evenly on the chicken's body and abdomen, and then evenly coated with white wine (sorghum liquor).

2. Put the wok on a strong fire and pour in peanut oil. When it is 70% hot, put the processed chicken into the wok, fry one side of the chicken breast first, and turn it over when the chicken skin becomes golden yellow. Fry for 3 minutes on both sides, pour in a colander and drain the oil.

3. Cut the fried chicken vertically into two pieces from the back, and cross-cut 6 pieces respectively. Put the wok on the fire, add sesame oil and heat it to 80%. Put the cut chicken pieces into a wok and stir fry 1 min, then add cooking wine, salt and orange juice and stir fry for a while.

For more information about salt and pepper roast chicken, please visit Mint.com Food Bank/Restaurant/Salt and pepper roast chicken.