Sandpot chicken
By VicentaLakin
Salted chickens are well known for their unique tastes, their nutrients, their specialty, their fragrance, their smooth skin and their fine taste. Colory yellow, frowny, fragrance and fragrance are the most popular foods at parties. The effects of cold blood and drying are frequently consumed, with renal perfunctation and warm stomachs。
Recipe Recommendations
- Ma cock
- Salt-roasted chicken powder 60 grams
- sesame oil a little
- sea salt 5 pounds
- sandpaper 3 photos
- Heile Casserole one
- salty and fresh
- casserole
- an hour
- simple
Steps for Sandpot chicken
1
The pheasant rooster washes clean and drys up the water, cutting off the chicken claws。2
It's evenly painted inside and outside the salt chicken powder。3
Put it in a plastic bag and put it in a freezer and pick up the smell。4
Picked chickens take the dried moisture (or dry it with kitchen paper towels) and chicken claws are stuffed into the stomach and wrapped in sandpaper。5
Sea salt is pre-sold to yellow, with one third of the salt laid on the base of the black sand pan。6
Put in a pack of chickens。7
Put the remaining sea salt on the chicken。8
The lid will be covered in 10 minutes and the fire will be shut down in 50 minutes, and it will be about 10 minutes, and it will be better to take it out and wash it on。9
The finished chart。10
The finished chart。11
The finished chart。Sandpot chicken Make Tips
The salted chickens made from sandpots are the most authentic, although they require better quality casseroles because they are dry for several minutes. 2. Sea salt at the bottom of the casserole is above two herbs, and if the salt is too shallow, it burns the sandpaper used for the chicken. 3 and 3 sandpapers (best paper for salted chicken, a treasure sold). 4 and 1 black casserole。