main ingredient

Sanhuang chicken

8g

coarse sea salt

15g

auxiliary material

turmeric powder

2 tablespoons

refined salt

1 teaspoon

pepper

1 teaspoon

.

3. Put turmeric powder, salt, pepper and monosodium glutamate into the dish.

4. Stir well to obtain salted chicken powder.

5. spread the salted chicken powder on the chicken, and put a layer inside the chicken.

6. Slice ginger into chicken belly and marinate for 1 hour.

7. Tie the chicken with a rope, hang it and air dry it for 3-4 hours.

8. spread a piece of tin foil, brush the surface with oil, and add the Sanhuang chicken.

9. Wrap the tin foil up.

1. Cover the surface with another piece of tin foil and wrap it.

11. Prepare coarse sea salt.

12. Add coarse sea salt into the wok and stir-fry over medium heat until the salt particles are boiling hot.

13. Heat the casserole in advance, and add 1/3 of sea salt first.

14. Add the wrapped Sanhuang chicken.

15. finally, pour all the hot salt into the casserole, so that the salt completely covers the surface of the chicken.

16. Cover the casserole, put it on the stove, and simmer for 1 minutes. Turn the chicken over and bake it in salt for 1 minutes before turning off the heat.

17. break the salt shell and take out the baked Sanhuang chicken.

18. Open the tin foil and brush a layer of sesame oil on the chicken skin with a brush.