1. Generally, chop it into small pieces first, soak it in water (for fear that the chicken will be too salty), then drain the water, add onion and ginger, put it on a plate and steam it over high heat for 30 minutes. through. When eating, cut the chicken into strips 1 cm wide and 5 cm long, put them on a plate and serve with dipping sauce. It is best to steam it in a pressure cooker (key: air-dried chicken is tighter in texture, so it must be steamed thoroughly over high heat.), because this kind of chicken is usually made from native chicken.

2. Dipping sauce: Chop the glutinous rice peppers and chopped peppers respectively, add MSG, scallion oil, and Sichuan pepper powder to make a dipping sauce for later use. Features: fragrant and rich, spicy and refreshing glutinous rice pepper.

3. It can also be fried and eaten. It is also soaked first and soaked for 2 or 3 hours, or longer.

Initial treatment: First use a blowtorch to clean the surface of the slaughtered white-striped chicken, so that the skin of the chicken will turn slightly yellow and tighten. ?

Pickle: ?

1. Add salt and Dahongpao Sichuan peppercorns (500g salt/50g Sichuan peppercorns) in the pot, stir-fry on the stove until the fragrance of the Sichuan peppercorns overflows, then drain it out to dry cold. ?

2. Rub a layer of pepper salt on the surface of the chicken one by one, rub it with salt and marinate it. ?

3. Use a knife to insert from the opening of the abdominal cavity and cut the thick meat on both sides of the chest cavity to facilitate the flavoring (be careful not to cut the chicken skin), and then use pliers to cut the chicken from the opening of the abdominal cavity. Clamp off the chicken hip bones for easy shaping. Stuff the chicken legs into the abdominal cavity. Cross the two chicken wings and pin up the chicken head. Use a knife to make a small opening on both sides of the chicken breast and the chicken thigh for easy flavoring. Leave to marinate for two hours. .

Use the knife and pliers to cut open the thick meat for easy flavoring. The pan chicken lock prevents it from being disconnected when braising.

4. Use clean water to clean the surface impurities, then put it into a cold water pot and blanch it thoroughly. When taking it out, the opening should be facing down to remove all the impurities in the abdominal cavity. ?

Marinated: ?

Add 80 kilograms of stock to two bags of spices, 12 kilograms of soy sauce, sweet noodle sauce (spoon in a small amount of the stock and let it boil, then put it in the pot to avoid burning the bottom), 1500 grams of MSG 1 kilogram. After boiling, add 20 marinated chickens and a spice bag. Add 250 grams of high-strength white wine and stir evenly. Press the grate and add weight. Cook for two hours and then take it out of the pot and let it cool down naturally. ?

During the marinating process, insert a spoon into the bottom of the pot and stir in circles to color the chicken evenly. Cook for 2 hours until the chicken skin becomes slightly wrinkled.

Spice recipe:?

200g Sichuan peppercorns, 150g star anise, 150g cumin, 100g galangal, 100g white pepper, 100g white cardamom, 100g Angelica dahurica, 80g nutmeg, 80g cinnamon, 60g grass fruit, 6g bay leaf, 50g magnolia magnolia, 50g fragrant sand, 50g kaempferol, 30g tangerine peel, 30g long pepper, 30g clove, 30g amomum villosum , 20 grams of lemongrass, 20 grams of betel nut slices, and 3 Luo Han Guo. The above spices are put into a package, and 20 chickens are braised at a time, and can be recycled twice. More than 20 kinds of spices are available.

Air-drying:?

Hang the braised chicken in the air-drying room (temperature controlled below 20°C), dry in the shade for 3-5 days, until the surface of the chicken is air-dried and the meat becomes hard. Remove when the color is maroon. Hang in the air drying room to dry and harden. ?

Smoking:?

Put the grate on the pot, put the chicken in first, turn on the heat and cover it, preheat the pot, sprinkle 100 grams of sugar from the gap in the middle of the grate , cover and cook until smoke rises, stop the fire after 40 seconds, simmer for another 3-5 minutes before opening the lid and taking it out. ? Give the chicken a "smoky" look.

Reference: Baidu Encyclopedia - Dried Chicken