Step 1: firstly, clean the broiler, then dry the water on the chicken with a towel, then put all the fragrant leaves, fennel, high-alcohol liquor and salt into the chicken, stir well, and then press the chicken with a heavy object. Where the chicken is hidden, you need to put a little salt alone, otherwise the chicken will stink. This is very important. Everyone must check it.

Step 2: Marinate the chicken for 3 days, take the chicken at the bottom to the top, take the chicken at the top to the bottom, then press the heavy object on the chicken and continue to marinate for 4 days.

Step 3: After 4 days, clean the marinated chicken, and then expose the chicken to the sun for about 3-5 days until the chicken is half dry and the marinated chicken is ready. If you don't eat it for a while, put the marinated chicken in the refrigerator and freeze it.

Salted chicken

The secret of pickled chicken:

1, when curing chicken, you need to use three flavors: fragrant leaves, fennel and high-alcohol liquor. Both fragrant leaves and fennel can greatly increase the flavor of chicken and remove the fishy smell of chicken, while high-alcohol liquor has the function of sterilization and fragrance enhancement. Therefore, when curing chicken, these three flavors are indispensable, at least not fragrant and tasteless.

2. When curing chicken, it is necessary to wash the chicken before curing, because many hidden parts of chicken contain a lot of internal organs, and these internal organs need to be completely removed before curing, otherwise the cured chicken will stink, so it can only be cured after it is thoroughly washed, which is different from bacon and preserved fish.

3. When curing the preserved chicken, you must turn it over for 3 days, otherwise the taste of the preserved chicken will be different, which is more likely to cause the preserved chicken to stink!