Every year in the month of Lunar temperature, low humidity, is the best time to make wax goods, rural areas are this time to kill pigs and chickens curing wax goods, wax goods generally need to be smoked. Urban families do not have the conditions for smoking, it is recommended to make products such as wind-blown chicken, which is simple and has a unique flavor.

Material preparation: slaughtered chicken 5kg, 5kg of water, half a bottle of Huadiao wine, white wine 25, salt 15g,

Ginger 15g, onion 10g, thick taste endless old brine paste 20g, Anqi back to the flavor powder (KA66/enhanced KA88/KA99) 15g

Method Steps

1, soaking: slaughtered chicken (to 5kg for example), put in the weighed water, Hua Diao wine, white wine, ginger, scallion and salt, completely submerge the soil chicken and soak for 3 hours.

2, marinade: soak the chicken drained, in addition to 80g of salt, 25g of dry green pepper, 60g of white wine, 20g of thick endless old brine paste, 15g of back to the flavor of the powder, uniformly smeared on the chicken body, a layer of sealing into the vat, sealed marinade for 24 hours, and then turn over, sealed marinade for another 24 hours.

3, air-drying: take out the marinated chicken, use bamboo sticks to prop open the chicken breast, hook the chicken mouth, hang it on the bamboo pole in the natural ventilation place to dry for about half a month, until the water in the chicken meat blows dry, that is, into semi-finished products.

4, steaming: blow-dried chicken soaked in warm water for 12-24 hours, remove the chopsticks to support the open, flat into the tray, put a few peppercorns, scallion segments, on the steamer steamed (about 30 minutes), cooled and chopped pieces of plate can be eaten.

Note: 1, in the marinade must be soaked for 3 hours before, to remove the blood and odor.

2, the marination process must be sealed with plastic wrap, the marination process to add flavor powder helps to increase the freshness, thoroughly deodorized, in addition to providing nutrients to accelerate the fermentation process, rapid production of wax flavor. The old brine paste provides sauce and spicy flavor.

3, semi-finished products can be sealed over the plastic, shelf life (refrigerated) 6 months, longer shelf life need to put more salt, this dish is suitable for production in winter, high temperatures are prone to odor.

4, the same method can also do air-dried duck, air-dried goose, air-dried rabbit, wind blown wax ribs. Conditional families can also be smoked to increase the smoky flavor.