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Salt-baked crispy skin

Ingredients: 1 fat and tender chicken weighing about 1500 grams (a chicken with yellow hair, yellow beak and yellow feet, a hen that has laid eggs is called a chicken), 10 grams each of ginger slices and green onion strips, 25 grams of coriander, 2500 grams of coarse salt, 13 grams of refined salt, 7 grams of MSG, 2.5 grams each of ground star anise and ground ginger, 1 gram of sesame oil, 120 grams of cooked lard, 15 grams of peanut oil, 2 pieces of sandpaper.

Method:

1. Pour a small amount of water into the wok, add 4 grams of refined salt and heat it up. Add the minced ginger, mix well, take it out, divide it into 3 small dishes, and add 15 grams of lard to each dish. Ke is for food. Mix 75 grams of lard, 5 grams of refined salt, sesame oil and MSG to make a sauce. Brush a piece of anti-gloss paper with peanut oil and set aside.

2. Slaughter the live chicken, remove the feathers, remove the internal organs, wash it, hang it up to dry, remove the hard shell on the toe tips and mouth, make a cut on both sides of the wings and chop the neck bone. , then rub the chicken cavity evenly with 3.5 grams of refined salt, add minced ginger, green onion, and star anise, wrap it first with unoiled gauze paper, and then wrap it with oiled gauze paper.

3. Heat the wok over high heat, add coarse salt and stir-fry until high. Take out 1/4 and put it into the casserole. Place the chicken in the casserole. Cover the chicken with the remaining salt and cover the pot tightly. Cover and bake over low heat for about 20 minutes until cooked.

4. Take out the chicken, remove the gauze paper, peel off the chicken skin (set aside), tear the chicken into pieces, remove the chicken bones, add the sauce and mix well, then put it on a plate (the bones are on the bottom, The meat is in the middle and the skin is on top), arrange it into the shape of a chicken, put coriander on both sides of the chicken and serve. Serve with ginger, oil and salt sauce.