Main ingredient: a tender hen weighing about 750 grams.

The ingredients: 50 grams of ginger, 50 grams of green onion.

Seasoning: 5 grams of refined salt, 60 grams of peanut oil.

Second, the system

The main material requirements for the selection of tender meat and thick, small bones and soft, the end of the small hen laid eggs. Too heavy and too light is not selected. Slaughtered, should be made immediately, and strive to be fresh. The main ingredients are selected for primary processing.

Ginger cut into pieces, white onion cut into julienne. Then add fine salt and mix evenly in two small bowls.

Pot on medium heat, add oil to boil until slightly open, were poured into the above two small bowls, the ginger, green onion white silk fried flavor to be used.

Pot on high heat, add water to boil until the water temperature of 9OC or so, with a hand to pick up the chicken head of the initial processing of the chicken, the chicken body into the water scalding, and then lifted, and then into the water scalding, and then lifted, repeated scalding three times, so that the chicken inside and outside of the abdominal cavity of the temperature to maintain the same, but each time the scalding is not easy to be too long. Finally, put the whole chicken into the pot, ask the water to submerge the chicken body to cook for about 15 minutes, the chicken cooked out.

Put the cooked chicken into cold boiled water to cool down, remove the fluff and yellow coat, wash and use a clean towel to wipe the water on the skin of the chicken, and then, brush the skin of the chicken with cooked oil to make it shiny and lubricated. Lastly, the chicken is cut and put into a loin plate and arranged in the shape of a chicken.

Served with two condiments of fried ginger and green onion.

Three, features

Tender skin and oil, chicken flavor fragrant.

Salt bureau chicken

Raw materials: weighing about 1500 grams of fat and tender chicken 1 (hair yellow, mouth yellow, feet yellow, laying an egg hen is called a chicken), ginger, green onion strips of 10 grams, 25 grams of coriander, 2500 grams of coarse salt, 13 grams of refined salt, monosodium glutamate (MSG) 7 grams of salt, anise, ginger, 2.5 grams each of the end of the sand, sesame oil 1 grams of cooked lard 120 grams of peanut oil 15 grams of sandpaper 2 sheets.

Practice:

1, frying pan on the small water, under the salt 4 grams of hot, into the sand ginger, mix well and take out, divided into 3 small dishes, each dish to add 15 grams of lard for food. 75 grams of lard, 5 grams of refined salt and sesame oil, monosodium glutamate into flavor sauce. A piece of anti gauze paper brushed with peanut oil to be used.

2, the live chicken slaughtered, de-feathered and gutted and washed, hung up to dry, remove the tip of the toes and the mouth of the crust, in the wing shoulders on each side of a knife, in the neck bone chopped a knife, and then 3.5 grams of salt rubbed chicken cavity, and put ginger, green onion, anise, the end of the first brush the oil gauze wrapped up, and then wrapped in the gauze has been brushed with oil.

3, with high fire hot frying pan, under the coarse salt fried to high temperature, take out 1/4 into the casserole, put the chicken in the casserole, the rest of the salt covered in chicken, cover the lid tightly, baked with low fire for about 20 minutes until cooked.

4, take out the chicken, remove the gauze, peel off the chicken skin (to be used), tear the chicken meat into pieces, chicken bones apart, add the flavor sauce and mix well, and then loaded with the plate (bone at the bottom, meat in the middle, skin covered in the top), put together in the shape of the chicken, cilantro on the two sides of the chicken that is complete. Eat with the sand ginger oil and salt sauce.