The family salt chicken
By VicentaLakin
The family member, “No chickens, no chickens, no chickens”, referred to a regionally representative diet, which must be the preferred family member. Traditional salt chickens use high-quality roosters as raw materials, dry water, rubbing salt and powdering, and then wrap the whole chicken with paper and burn it in hot salt for more than an hour. Good salted chicken and yellow, fresh meat, smelly bones, freshly lit. Salted chickens are traditional family foods that continue to flourish. For the Guangdong family, it is no longer a dish, much more a hobby。
Recipe Recommendations
- local chicken a
- coarse salt 2000g
- salt baking powder 30g
- peanut oil appropriate amount
- salty fragrance
- 焗
- several hours
- ordinary
Steps for The family salt chicken
1
All the pieces are three: chicken, salt, salt powder。
2
First the chicken surface and the water in the stomach is drained from the kitchen paper。
3
A pack of salt powder is poured in and out of the house。
4
Pour some peanut oil and lock the water。
5
Still tastes like an hour。
6
Pack the whole chicken with oilpaper。
7
Put one side aside。
8
Crude salt, preferably an old or sandpot that is not commonly used。
9
Let's heat up the salt, try the temperature on the back, feel the heat。
10
Half of the hot salt is grafted, and the rest is spread equally。
11
Put the chicken in the pot。
12
Put the salt back in, cover the chicken。
13
Try to cover it up so you can taste it。
14
Cover it up and slow the fire for an hour。
15
Time's up。
16
Take the salt off。
17
Save the remaining salt for the next re-use, which can be used for eggs or something。
18
Take out the chicken。
19
Get rid of the oilpaper。
20
Tore the meat into pieces, the smell of which can't help but be hungry。
21
Tastes like an insect
22
The finished product. It's salty, it's meaty, it's nutritious