How to cook lazy salted chicken? It's golden and attractive. It's delicious when cooked, and the more you chew it, the more fragrant it becomes.

Baked chicken with salt is one of the typical dishes of Guangdong cuisine. Because of its unique cooking method, it ensures that the nutrients of chicken do not flow out completely, and preserves the purity of raw materials. The baked chicken is Huang Guangliang, smooth, tender and not greasy, so it is favored by the food industry.

main ingredients of salted chicken in casserole: 1 Sanhuang chicken, Fuqing, 5kg Shajiang Rong, and appropriate auxiliary materials: rice wine, a small amount of refined salt, a small amount of sesame oil, a small amount of onion, 2 pieces of raw ginger, 2 pieces of special grinding sandpaper for salted chicken, and 3 pieces of Heile casserole. One processing technology: Step 1

Remove the head, neck, internal organs and chicken feet, clean them, and absorb water with kitchen paper. After baking, take off the Sanhuang chicken and brush it with sesame oil, and you can have it. Taste delicious

First, add a proper amount of rice wine, and wipe the chicken all over; Add ginger paste and salt, wipe the chicken evenly inside and outside again, cover it with a fresh-keeping bag, and marinate it in the refrigerator for more than 2 hours. Step 2

Take off the pickled and savory chicken, wipe the surface with kitchen paper, make the onion into knots, take off two-thirds of the fried Fuqing, and lay the other one-third in a casserole and put it in the encapsulated chicken. Pour the excess Fuqing, cover the chicken and put the ginger slices into the chicken's stomach. Wipe the chicken surface with kitchen paper. Take three pieces of sanded paper and brush the vegetable oil, and wrap the chicken. Step 3

Put Fuqing into the Heile casserole, stir-fry and bring it to a boil. Remove two-thirds of the fried Fuqing, and lay the other one-third in a casserole and put it in the encapsulated chicken. Pour in excess Fuqing and cover the chicken. Step 4

Cover the lid, bake in red for about 1 minutes, and then simmer for 5 minutes. Remove two-thirds of the fried Fuqing, and lay the other one-third in a casserole and put it in the encapsulated chicken. Pour the excess Fuqing, cover the chicken, bake it, take off the Sanhuang chicken, brush the surface with sesame oil, and you can have it. Tastes delicious.