1, Sanhuang chicken is washed and drained, drenched with white wine, and evenly rubbed inside and outside;

2. Put turmeric powder, salt, pepper and monosodium glutamate into a dish, stir well, and coat it on the chicken, and also coat a layer on the chicken belly;

3. Slice ginger into chicken belly and marinate 1 hour;

4. Tie the chicken with a rope and hang it, and air-dry it for 3 to 4 hours;

5. Spread a piece of tin foil, brush a layer of oil on the surface, add the dried Sanhuang chicken, wrap it with tin foil, and cover the surface with another piece of tin foil.

6. Put the crude sea salt into a wok, stir-fry the salt particles over medium heat until they are hot;

7. Heat the casserole in advance, first add sea salt, and then add the wrapped Sanhuang chicken;

8. Pour all the hot salt into the casserole, cover the casserole and put it on the stove, simmer for 10 minute, turn the chicken over and bury it in the salt again 10 minute and turn off the fire;

9. Break the salt shell, take out the roasted Sanhuang chicken, open the tin foil, and brush a layer of sesame oil on the chicken skin with a brush.