@1@ Use sand ginger powder, salt and a little vegetable oil to smear all over the chicken body, pay attention to both inside and outside to smear to, the skin of the salt less smear some, inside the stomach more smear some@2@ Ginger and garlic slices on the inside of the stomach@3@ marinate for a few hours into the flavor@4@hang up the surface to dry out@5@the surface of the air-drying whole chicken wrapped up with greaseproof paper, preferably wrapped in two layers@6@the inside of the pot lined with
salt-baked chicken Steps
Step step
1
Spread the chicken all over with grated ginger, salt and a little vegetable oil, paying attention to both the inside and outside of the chicken, less salt on the skin and more on the inside of the belly
Step step
2
Slice the ginger and garlic and put them on the inside of the belly
Step step
Slice the ginger and garlic and put them on the inside of the belly
Slice the ginger and garlic on the inside of the belly
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3
Step step
3
Marinate for a few hours to taste
Step
4
Hang up to dry the surface
Step
5
Wrap the air-dried surface of the whole chicken in greaseproof paper, preferably in two layers
Step
6
Line the inside of the pan with tinfoil to avoid burning
step
7
Stir in the sea salt and heat until hot
step
8
Pour some of it onto the bottom of the pan, spreading it out a little thickly, to about 2cm
step
9
Place the whole chicken wrapped in greaseproof paper. >Add the whole chicken wrapped in greaseproof paper
step
10
Pour in the rest of the sea salt and spread it out
step
11
Put on the lid and bake on medium heat for 50 minutes, then turn off the heat and let it simmer for 15 minutes
step
12
Place the greaseproof paper wrapper on the bottom of the pot and brush the sea salt off the surface. Take out the oil paper bag, brush off the surface of the sea salt, most of the sea salt can be kept for further use
step
13
Open the oil paper bag, be careful not to leak out a lot of soup inside
step
14
Lastly, tear the chicken into small pieces on a plate and then you can
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