I usually wash the chicken twice to make it cleaner. Then hang the chicken in a ventilated place with an iron hook or rope and air it for an hour or two. This step is mainly to dry the water on the chicken surface, so that the chicken will not go bad. This step is very critical. Many friends say that pickled chicken can't be washed, but it can be washed. Just dry the water on the surface before curing, so that the chicken won't go bad. Next, prepare the ingredients. I have 6.5 Jin of chicken here, but for the convenience of conversion, I will tell you the ingredients with 5 Jin of meat. 5 Jin of chicken needs 60 grams of salt. Pour the salt into the pot and stir-fry slowly with low heat. Stir-fry salt. When the salt is dry, turn off the fire, add 30 grams of coarse Chili powder and 30 grams of fine Chili powder, continue to stir fry, and stir fry the Chili powder with the remaining temperature of the salt. Stir-fry for about 30 seconds, then add 1 5g pepper powder and 3g spiced powder and stir-fry for1min. The dosage of pepper powder, pepper powder and spiced powder can be added according to your own preferences. After all, everyone has different tastes. Don't add too much spiced powder, or it will mask the taste of chicken. Pour the fried ingredients into a dish and let them cool for later use. After 2 hours, the water on the chicken surface has dried up, and then put the dried chicken into a clean and dry basin. Because the chicken leg is thicker, it is better to cut it twice, which is more convenient to taste and the chicken is not easy to go bad. If you don't cut it twice, the chicken legs will be too thick, the curing time will be too short, and the chicken will go bad easily. Then pour a little more than 52 degrees of high-alcohol liquor, and wipe the chicken with liquor everywhere. Liquor has the function of sterilization and mildew prevention. The high-alcohol liquor here can't be replaced by cooking wine. Don't worry about the smell of wine at all. The white wine here will volatilize during the ripening and drying process, so there is no smell of wine in the end. Then pour in a little soy sauce and a little soy sauce, mix well and smear on the chicken. Chicken with a little sauce flavor will taste better. Of course, you don't have to add it if you don't like it. Then spread the previously cooled ingredients evenly on the chicken. Chicken is different from fish and pork. It is irregular, so you should use the seasoning carefully. For example, chicken wings should be opened and smeared, chicken legs should be thicker and smeared with more materials. You can't miss anywhere anyway. The chicken head should also be smeared with a little more material, because it is easy to go bad if there is not enough salt. There are many small bones in the chicken's abdomen, which are quite stinging. Please be careful when daubing. After all the chickens are marinated, they are sealed with plastic wrap and marinated for about 3 days. Sealing plastic wrap is mainly to prevent mosquitoes from entering. Turn it over after a day, turn the bottom to the top, just once. After 3 days, the chicken has been marinated and hooked up with a fish hook.