1

It's best to air-dry the chicken overnight, stuff the corn and other things that are not very watery into the chicken belly, fasten the holes of the head and butt with toothpicks, wrap the chicken with paper, and if the bag is not tight, tie it with cotton yarn rope, put a dozen or twenty prickly ash, five or six star anises and a few slices of ginger in the salt, stir-fry the salt, and then put it at the bottom of the pot.

2

Put it in the oven at 35-4 F for about 2-25 minutes, then take out the chicken, turn it over, bury the chicken in the above way, and bake it for 2-25 minutes.

3

after roasting, unpack the chicken, and use a brush to remove the salt on the chicken surface. You're done. Tear or chop it up by hand.

4

Because the leg meat is thick and difficult to cook, the cooking of the leg meat is the key. Tear open your thighs and see.