Hakka baked chicken with salt is a famous local delicacy, and many people like it. The method is simple, but with the improvement of people's living conditions, the method of baked chicken with salt has changed a little. I have tried many methods, but our traditional method is the most memorable one. Step 1: It is suggested that the chicken used for making salted chicken should not be too big, about 3 kg of neck chicken, and it must be dried after killing. Step 2: After the chicken is dried, clean up some fine hairs that can be seen, cut off the chicken nails, cut off the head of the chicken and the shin of the chicken, and then stuff the chicken feet into the chicken belly. Our traditional practice is to put no seasoning in the chicken. If you are afraid that it is not tasty enough, you can wipe the chicken body with some fine salt at this step. Just wrap the chicken in oil paper and try to wrap it tightly. Don't let the chicken show its body. Wrap it and set it aside.

Step 3: Prepare 5 kg of sea salt. This is crude sea salt. Stir it hot, and stir it slowly over medium heat. The amount of salt can be more in advance, depending on your pot, as long as the chicken can be completely buried. Step 4: Stir-fry the salt until it crackles, and it's almost the same. Let's put the salt in another pot, spread a layer of salt under the pot, which is about 1 to 2 cm thick. After the salt is smoothed, put the wrapped chicken in the middle. You can choose an old pot that is not commonly used at home, and you don't have to use my pot. Step 5: After the chicken is put away, fill it with salt and bury it. The prepared salt must bury the whole chicken. The size of each pot is different. It's up to you. Just prepare enough salt. ?

Step 6: Cover the lid and press the cook button to make it trip. Because there is only salt and no moisture in the pot, it is easy to trip. You can wait a while and press it several times. Some people can't press the cook button after the pot trips. In this case, you can use a gas stove to cook for about 20 minutes. After the trip, don't open the lid in a hurry. Bake for another hour or two, and it will taste better the next day. Step 7: Ok, you can eat. First, slowly remove the salt with chopsticks, and then take out the chicken. Wow, it smells salty. It's too fragrant. Everyone should be careful, because in the process of baking, the chicken will produce some juice. If the salt wants to be reused,

Step 8: After the salted chicken is cooked, it is the most enjoyable to eat it with your hands torn. Some people like to eat it with a knife. How to eat it? How do you like it? Isn't it tempting? Did you see the picture drooling?