Wind-dry salt chicken
By VicentaLakin
This year's new taste, simple and delicious. It's worth a try. It's the usual practice of making salt chickens, choosing a good weather and hanging them out。
Recipe Recommendations
- chicken few
- salt baking powder
- high-alcohol appropriate amount
- salty fragrance
- pickled
- several days
- senior
Steps for Wind-dry salt chicken
1
After the slaughter, the chicken was washed, split in half, cut off the chicken claws and neck, and sprayed with high alcohol. I bought four chickens this year, half salt, half sauce。
2
Stick a few jabs in a place where chickens are thick, so they can do it quickly when it's too late! According to the description of salt powder, a suitable amount of salt powder is placed to level it. Pickle day. When pickled, it was easy to turn over, it was cold, and room temperature was enough to keep the fridge. I made a weather forecast of four or five degrees, with lower actual temperatures on the balcony。
3
Pick it up and dry it out. You have to watch the weather forecast for more than seven days. This is the time of winter, three or ten degrees, and the north wind, and the frost, and I make it every year
4
At night, I moved under the shed, and I could continue to blow the north wind before the frost was wet outside。
5
The white part of the rib next door looks fatter, cut a little bit down and wraps it in。
6
It'll take more than a week. Some of the fat parts are hard to get, the weather is good enough to stay in the sun and the weather won't allow. The number of days depends on changes in meat and weather。
7
I'll put it back half a day or a day, and I'll put a vacuum in the freezer, and I'll wash it up, cut it down, steam it up, eat it upWind-dry salt chicken Make Tips
It's important to watch the weather forecast. It's more than a week in a row. It's easier to dry a chicken in half, and it tastes good when it's salted. 3. A few jabs of fruit and bamboo for the chicken leg, etc., are good and fast. No long bamboo tags are found to find anything else。