Accessories: peanut oil, salt, ginger and shallots.

Steps:

1, eviscerate Sanhuang chicken, clean its fine hair and wash it.

2, the water is boiled, the chicken is put into the water and boiled for about 5 minutes, and the blood can be removed.

3. Rinse the chicken with clear water again and put salt on the whole body.

4, the chicken's belly should be smeared with salt, and every place can't leak.

5. The salted chicken is hung in a ventilated place for 24 hours. (But if it's hot, you can put it in the freezer.)

6. Wash the onion and ginger, cut the onion into sections and cut the ginger into pieces.

7. Wash the salt on the chicken surface dry the next day, and then brush a layer of peanut oil on the chicken surface.

8. Stuff the ginger onion into the chicken's stomach, and put the rest on the chicken's surface and the bottom of the bowl. (You can also skip the ginger onion).

9. Put the chicken in an electric pressure cooker and press 13 minutes. The time can be determined according to the size of the chicken. )

10, 10 steamed chicken, first cut off the head, wings, claws and thighs, cut small pieces and set aside.

1 1, cut the remaining chicken back into two pieces from the middle.

12, cut into small pieces.

13, first put the chicken neck in the bottom of the dish, and put the chicken back meat on both sides of the chicken neck.

14, put chicken breast on the top, and put chicken legs and chicken feet and chicken wings on both sides, and you can serve.