1. Ingredients: 1 Sanhuang chicken; Saline water: 1 basin of clear water, 2 tablespoons of salt; Marinade: 3 tbsps oil consumption, 3 tbsps soy sauce, 1 tbsps sugar, 2 tbsps soy sauce, appropriate amount of pepper powder, appropriate amount of pepper, appropriate amount of salt, 2 tbsps cooking wine, onion 1, appropriate amount of shredded ginger and onion; Others: appropriate amount of honey and butter.

2, Sanhuang chicken should not be too big, clean it up, rinse it repeatedly after removing the internal organs, put it in a basin, add 2 spoonfuls of salt, soak it for about 6 hours, and full salt water immersion can make the chicken more tender and juicy. Take the chicken out of the salt water, add the "pickled" seasoning in the ingredient list, and massage it all over. The dosage and variety of seasoning can be adjusted and replaced according to personal taste. Put it in a sealed bag and put it in the refrigerator for one night. The curing time should not be too short, otherwise the chicken will be difficult to taste.

3. Fix the chicken with a fork. When curing, onion and onion ginger are stuffed into the chicken's stomach and roasted together. The oven is baked directly on the grill, and the middle layer is baked. Turn the chicken twice in the middle and coat it with honey water. It can be baked. The temperature 180 degrees, and the appropriate time is 60-90 minutes (the specific time is adjusted according to the actual situation).