1. The medicinal ingredients of water-baked salt-baked chicken are: 10 grams of ginger slices, 10 grams of green onion strips, 25 grams of coriander, 2500 grams of coarse salt, 13 grams of refined salt, 7 grams of MSG, 2.5 grams of minced star anise, 2.5 grams of minced sand ginger, 1 gram of sesame oil, 15 grams of peanut oil, and 120 grams of cooked lard. Ingredients: Fat and tender chickens (hens with yellow hair, yellow beaks, and yellow feet, called chickens that have laid eggs) weigh about 1,500 grams each.

2. Pour a small amount of water into the wok, add 4 grams of refined salt to heat, add the minced ginger, mix well, take out, divide into 3 small plates, add 15 grams of lard to each plate for serving. Mix 75 grams of lard, 5 grams of refined salt, sesame oil and MSG to make a sauce. Brush a piece of anti-gloss paper with peanut oil and set aside.

3. Slaughter the live chicken, remove the feathers, remove the internal organs, wash them, hang them up to dry, remove the hard shells on the toes and mouth, make a cut on both sides of the wings and chop the neck bones. Make a knife, then rub the chicken cavity evenly with 3.5 grams of refined salt, add minced ginger, green onion, and star anise, wrap it first with unoiled gauze paper, and then wrap it with oiled gauze paper.

4. Heat the wok over high heat, add coarse salt and stir-fry until high temperature, take out 1/4 and put it into the casserole, put the chicken in the casserole, surround the chicken with the remaining salt, and cover the pot tightly Cover and bake over low heat for about 20 minutes until cooked.

5. Take out the chicken, remove the gauze paper, peel off the chicken skin (set aside), tear the chicken into pieces, remove the chicken bones, add the sauce and mix well, then put it on a plate (the bones are on the bottom, The meat is in the middle and the skin is on top). Arrange it into the shape of a chicken. Place coriander on both sides of the chicken. Serve with the ginger, oil and salt sauce.