Put 15 kilograms of water in the bucket and bring to a boil. Add the drum bones, lean meat, and spice packets. Cover and cook for 20 minutes. Add 200 grams of Dufengxuan strong-flavor bone marrow extract and salt. Boil 1000g, 400g MSG and 250g chicken powder, turn off the fire and let it sit overnight before use. Soak it overnight before using it because the lower the temperature, the easier it is for the flavor to penetrate into the meat. When the temperature is high, the flavor is not easy to penetrate and only stays on the surface. This is also the reason why those braised vegetables need to be soaked. After the chicken is soaked overnight, even the bones will be fragrant. If you need it urgently, you can also boil it, take it out and put it in ice water before using it.

Soak the spices in water for 20 minutes to remove odor and impurities, wash them and put them into a spice bag. Put the pork bones, chicken racks, chicken feet and pig skin into the pot, add enough water, and put them into the pot. Put the spice bag in, bring to a boil over high heat, skim off the foam, turn to low heat and simmer for 3 hours. After simmering, add salt and put it on a plate. After cooling, wrap it in a plastic bag or plastic wrap and put it in. Refrigerate for five or six hours, then cut into pieces or tear with your hands when eating. It tastes delicious, the chicken is crispy on the outside and tender on the inside, salty and delicious. When choosing chicken, be careful not to choose old roosters because their meat is old and tastes bad.

Pour a little corn oil into the inner pot of the pressure cooker, put ginger slices and green onion segments on the bottom, apply a thin layer of oil on the marinated chicken wings and chicken legs, put them into the pot, and start the waterless baking function for 30 minutes! I like crispy chicken skin, so I put it in a pan and fry it for 1 minute. The skin will be crispy. Let the chicken skin shrink and tighten to achieve the purpose of crispy skin. Then put it in a brine bucket, bring to a boil over high heat, and reduce the heat to low. Slow cooking,

and it is very time-consuming to make. The salty and fragrant taste of the chicken is already in the brine. It can be made by directly putting the chicken into the brine after it is processed. The chicken is soaked in the brine. The chicken will slowly absorb the salty flavor of the brine, so the salted chicken will taste better. The lower the boiling water, the better. The hens should be marinated for 30 minutes, turn off the heat and soak for more than three hours. The other chickens must be flexibly soaked to absorb the flavor.