Taking 30 kg of fried chicken clavicle as the standard, the curing needs 1000 g of Orleans marinade, 1 spoon of concentrated fresh spice powder and 30 g of fried chicken marinade spice powder.

Pickling method: put the collarbone of the fried chicken which is washed and drained into a large basin, then mix all the marinades together and pour them directly into the collarbone of the fried chicken, then grab and mix them evenly (so that each piece of chicken has marinades), seal them with plastic wrap, and then put them into a fresh-keeping cabinet for cold storage and pickling for about 12 hours. (Let it stand under normal conditions in winter. )

Pickling formula of homemade version of fried chicken clavicle;

2 15g sugar, 20g starch, 50g monosodium glutamate, 3g white pepper, 15g chicken powder, 13g onion powder, 13g garlic powder, 60g sweet pepper powder, 125g edible salt and water.

Pickling method: in a clean bowl, put sugar, monosodium glutamate, chicken powder, onion powder, garlic powder, sweet pepper powder and edible salt into the bowl, then stir evenly, add a proper amount of water after stirring evenly, then add starch, stir evenly, pour directly into the collarbone of the chicken, and then let stand for pickling.