Salt roast is one of my favorite recipes. Baking is easy with plenty of kosher salt. Salt is both a condiment and a carrier of heat conduction. One advantage of using salt for heat transfer is that it has a large heat capacity and when it is released, it cools very slowly, making it ideal for thermal insulation. The direct contact of salt with food provides heat, maximizing heat distribution and locking in flavor. Salt can also absorb the water vapor produced when food is heated, keeping the surface of the food dry, while moist salt allows flavors to naturally penetrate into the food at high temperatures. 1 small chicken (preferably more than 1 kilogram, not more than 2 kilograms), 1 piece of ginger, 1 green onion, 1 kilogram of pink salt, light soy sauce, sugar. Preheat the oven to 200 degrees Celsius and heat the cast iron pan. Slice the ginger thinly and tie the scallions into a knot. Stuff the chicken with ginger and green onions. Seal the hips and neck with toothpicks, tie the leg joints together with kitchen wire, and secure the wings under the arms.

Clean the yellow chicken, apply salt evenly on the inside and outside to absorb the flavor, then apply salt-baked chicken powder and marinate for an hour. Don’t think that salt-baked chicken needs to be marinated with a lot of salt. In fact, you don’t need to. A whole chicken only needs 10 grams of salt to marinate it to taste. Wash the chicken and hang it for about two hours to dry (the drier, the better). Then spread the salt evenly on the whole chicken, then put the prepared ginger slices in the chicken belly and marinate for at least half an hour. .

The saltiness of salt-baked powder varies, the marinating time varies, and personal tastes may vary. Put a layer of salt at the bottom. Then put the chicken in the pot. You can also put some eggs, quail eggs, etc. around the chicken. After that, cover the whole body of the chicken with salt. Simmer for twenty-five minutes and turn off the heat. After 20 to 30 minutes, just pour in the salt and take the chicken out. The salt-baked chicken made in this way will nourish the kidneys.

Find a large pot, clean the pot and boil the water, then spread a layer of coarse salt on the bottom of the pot. You can buy it in the market, then put the chicken in. The salt on the bottom of the pot should be slightly thicker to prevent If the chicken sticks to the bottom of the pot, the meat will be burnt. Put some mushroom salt in the belly of the chicken, wrap it with lotus leaves, and then wrap it with tin foil. Fill it with mud. Let the fire burn for two hours.