1. Wash the chicken, sprinkle a layer of salt on it, and wrap the chicken with butter paper (sold in the supermarket) or a paper specially made for salted chicken.

2. Stir-fry the coarse salt (note that it must be coarse salt, not salt), leave a part at the bottom of the pot and put the chicken on it.

3. Cover the chicken with the remaining salt and wrap the chicken tightly.

4. The fire can last for twenty minutes.

Recipe Name: Salted Roast Chicken

Production method: raw materials

750g of Tuguang chicken, 2 teaspoons of cooking wine, 2 teaspoons of ginger slices 1 0g, 25g of onion, star anise 1 piece (crushed), salted chicken powder1bag, ginger powder14 teaspoons, 2 teaspoons of soy sauce, 5 teaspoons of cooked lard.

prepare

Marinate chicken with seasoning for 1 hour, then spread soy sauce on chicken skin evenly, sweep lard on gauze paper, wrap chicken on gauze paper for two layers, and the third gauze paper does not sweep lard, stir-fry coarse salt, bury chicken, cover it, keep it on low fire for 15 minutes, and then take it out and bake it on the other side.

trait

Salty and delicious, tender and fragrant. Agree to 0| comment and report | 20 12-4-30 17:50 | Hao Sister 88 | Level 2

Use coarse salt to make 1 chicken (about 3 kg), gauze paper 3 kg, tin paper 1 piece, 1 piece.

Food brine chicken Exhibition Album (20 pieces): star anise, a little groundsel, clove 10g, sesame oil 10g, a little licorice, a little ginger onion, 5g each (one yuan), refined salt 10g, monosodium glutamate 5g (one yuan) and sugar 10g. 1. Wash the chicken, dry it, hang it and air dry it until it is as dry 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. Making skills 1. It's better to put it in a pottery jar, because the roasting process will make the chicken skin brittle, so there is no need to lay it with tin foil.

Brine chicken's production technology (20 pieces). 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. It takes time and effort to make authentic salted chicken. The improved roasting method is also introduced below: firstly, the slaughtered chicken is coated with fine salt inside and outside, then steamed with open fire, separated from water, and then cut into pieces. In addition, lard or peanut oil and seasoning powder are mixed with the juice of the original steamed chicken and boiled into thick juice. In a large bowl, the chopped chicken pieces are dipped in the spice oil juice one by one and put on a plate.