Ingredients: hen 1 hen, 7 grams of salt, 600 ml of clean water, 3 cloves of garlic, and chives 1 root.

Practice:

1, thoroughly clean the hen, wash off the blood, and then use kitchen paper to absorb the water on the chicken surface;

2. Rub 2 grams of fine salt on the chicken skin by hand until the salt is fully melted on the chicken skin;

3. Put the salted chicken in the refrigerator and refrigerate for about 20 minutes;

4. Take out the chilled chicken and cut it into small pieces;

5. Put the cut chicken in the casserole, and then pour 600 ml of water;

6. Cover the lid and put it in a steamer. After the water boils, turn to medium fire and stew for 30 minutes.

7. Add 5 grams of fine salt and continue to stew for about 20 minutes.