Grass chickens generally choose 1-2 years old, and the chicken is tough and full of flavor. The meat is immortal and delicious. After cooking with salt and pepper, the leg meat will not be too rotten and the breast meat will be burned as firewood. To treat pheasants, you must scald them with boiling water, which can make their epidermis loose and facilitate salt making. Add a proper amount of salt and cooking wine to one centimeter and simmer. When the water is almost dry, put some pepper in it. Adding pepper will add flavor. It is best not to use a pressure cooker, the meat is too rotten and lacks elastic taste.
The most important thing is to choose young chives, which are full of fragrance, and prepare seasonings and 9 spoonfuls of salt; 2 tablespoons of pepper; 6 slices of ginger; Cooking wine 10 spoon; One onion and three star anises; Half a spoonful of spiced powder; 4 tablespoons of sugar; 4 spoonfuls of monosodium glutamate; Cook directly in water. Take the marinated chicken leg out of the refrigerator, rinse the chicken leg with clear water, prepare a small bucket or pressure cooker, add appropriate amount of water, salt and pepper, bring it to a boil, add a rooster, bring the water to a boil again, simmer for 5-8 minutes, turn off the fire for about 10 minute, drain the water in the pot, add ginger and onion to the chicken leg, boil to remove floating foam, and turn to a low heat.
Stir well and spread on duck meat, and marinate in refrigerator for 4 hours. Steam in a pot for 30 minutes. Cool and cut into small pieces. Delicious. After curing, you should wash it with water. If there is too much water in the chicken leg, all the salt will hang off during the curing process, resulting in the chicken leg being too salty. Simple and homely brine chicken, do it if you like.