The salted chicken can't be soaked in vinegar. If it is too salty, you can put it in clear water and filter it before eating. There is also a kind of salted chicken, and the best way is to cook soup. Drinking some soup in winter can replenish the water lost in the body. Mung beans, lotus seeds and wax gourd are all ingredients for clearing away heat and losing weight. In addition, the preserved chicken made by stocking native chicken makes the soup delicious and nutritious.

The pickled chicken itself is full of flavor, and many delicious foods can be simply made without complicated seasoning and cooking. In the fast-paced life, a frozen chicken is prepared in the refrigerator, and the chef can cook delicious Aauto faster dishes in a few minutes.

Matters needing attention in curing preserved chicken

Bacon is one of the main features of Hunan. Its raw materials are various, mainly including pigs, cattle, chickens, fish, wild ducks and other varieties. Cut the cleaned chicken from the back, remove the food bag and internal organs, and cut a knife on the thick leg to make the seasoning tasty. The curing method is the same as that in bacon.

Dried chicken should be boned first, then leg bones. It must be close to the bone and cut into the knife, taking care to keep the shape of the chicken intact. Scale the salted fish, remove the back bone and sternum, and keep the shape of the fish. Bacon is in the middle, preserved fish is on the left, preserved chicken is on the right, and it is neatly discharged into the bowl. Add dried red pepper and lobster sauce and steam, which tastes better. There are many kinds of bacon, and the varieties can also be changed. Cover the steamer tightly and steam on medium fire 1 hour.