Ingredients: Marinade: a pinch of coarse salt, a tbsp of peppercorns, a tbsp of minced garlic, a tsp of minced ginger, all in a dry pan and sautéed until the aroma overflows. Ingredients: one chicken about two pounds, one teaspoon of grated ginger, / cooking wine. For dipping: chopped green onion/ginger/garlic/salt - drizzle with boiling oil and mix well. Utensils: A pot, preferably with a lid to seal it. A large piece of tinfoil. Directions: (1) Coat the chicken with scallion/ginger/garlic/wine inside and out, then rub with pepper salt and marinate for about one and a half hours. (2) Rinse the chicken with water, wipe it dry and then evenly coat it with sand and ginger powder and wrap it tightly with layers of tinfoil. (3) Spread a thick layer of coarse salt on the bottom of an iron pot, put it on the stove over high heat, arrange the chicken and add enough coarse salt to cover it completely. (4) Seal the lid of the iron pot and bake over high heat for 25 minutes, reduce the heat to low and continue baking for 10 minutes, then turn off the heat and simmer for 10 minutes. (5) Open the tinfoil package, that is, the surface coated with a little (salt, soy sauce, sugar, cooking wine, sesame oil. (Sesame oil is good for food.) When it cools down a little, you can chop it into pieces. With the dipping sauce together with the food can be. Salt baked chicken seasoning recipe: No. BC070303-5 Golden Tulip Turmeric Powder 6 Table salt 26 MSG 10 I + G 0.5 Special wheat flour 38 Sugar 12 Meat Flavor Powder 5305 6 SP 001 1 Ginger Powder 0.2 Onion Powder 0.2 Kewon HVP308 2 Strictly in accordance with the above ratios for the mix or add!