1. Wash the chicken, sprinkle a layer of salt on it, and then wrap the chicken with butter paper (sold in the supermarket) or a paper specially made for salted chicken.

2. Stir-fry the coarse salt (note that it must be coarse salt, not salt), leave a part at the bottom of the pot and put the chicken on it.

3. Cover the chicken with the remaining salt and wrap the chicken tightly.

The fire can last for twenty minutes.

Name of recipe: Baked chicken with salt

Production method: raw materials

750g of Tuguang chicken, 2 teaspoons of cooking wine, 25g of ginger slices 1 0g, onion, star anise 1 piece (crushed), salted chicken powder1bag, Jiang Sha powder 1/4 teaspoons, 2 teaspoons of soy sauce, 5 teaspoons of cooked lard, 3 pieces of gauze, 4 teaspoons of soy sauce.

prepare

Marinate chicken with seasoning for 1 hour, then spread soy sauce evenly on chicken skin, sweep lard on gauze paper, put chicken on gauze paper and wrap two layers, wrap the third layer with gauze paper, do not sweep lard, stir-fry coarse salt, bury the chicken and cover it, keep the fire low for 15 minutes, then take it out and bake it with the other side down.

trait

Salty and delicious, tender and fragrant. Agree with 0| Comments and Reports | 20 12-4-30 17:50 Hao Sister 88 | Level 2

Made of coarse salt 1 chicken (about 3kg), 3kg gauze paper, 1 piece of tin foil, 1 piece.

Food brine chicken Exhibition Album (20 photos): star anise, a little groundsel, clove10g, sesame oil10g, a little licorice, a little ginger onion, 5g each (one yuan), refined salt10g, 5g monosodium glutamate (one yuan) and sugar/kloc-0g. 1. Wash the chicken, dry it, hang it and air dry it until it is as dry as possible. 2. Insert two chicken feet into the abdomen from the tail, wrap them with gauze, and pass toothpicks through the neck and tail of the chicken to prevent the gauze from spreading. 3. Cut the tin foil larger than the pot used and spread it at the bottom. 4. Heat the wok, add coarse salt and fry until yellow. Spread about 1/3 coarse salt evenly on the bottom of the pot, put the chicken into the pot, and then spread the remaining coarse salt. Cover and stew for 6 minutes, turn the chicken over, bake for 6 minutes, and finally stew for 12 minutes. Making tips 1. Potting with clay is better, because the roasting process will make the skin of chicken brittle, and there is no need to lay tin foil.

The production process of brine chicken (20). 2. If the weight of the chicken is about 2kg, 10 minute is enough. The amount of salt should also be equal to the amount of chicken. It takes time and effort to be an authentic brine chicken. The improved roasting method is also introduced below: firstly, the slaughtered chicken is coated with fine salt inside and outside, then steamed with open fire and separated from water, and then the chicken is cut into pieces. In addition, lard or peanut oil and seasoning powder are mixed with the juice of the original steamed chicken and boiled into thick juice. In a large bowl, the chopped chicken pieces are dipped in the spice oil juice one by one and put on a plate.