♪ Hands torn salt chicken ♪

The hand tore salt chicken is one of the family's favorite foods, and if we buy a fresh chicken sauce, we can make good salt chicken. It's actually convenient to make salt chickens with an electric meal, so that the chickens don't lose their gravy; there's a lot of leftover “chick juice” in the after-service meal, which is the chicken juice that says “savory”. The smell of chicken is also plentiful, and it's better to pick black-legged chickens when buying them; I personally think that the chickens are better and stronger. Nor is it advisable to make salt chickens with “trich chickens”, because if they are made softer, the chickens may be “dispersed” if they are caught; and it will be difficult to flip the other side after 30 minutes of cooking, and it is assumed that the chickens are not complete by the time they are cooked. The chicken is so fragrance that it has to be a little charred, so it doesn't need a drop of water in the pot to make the chickens hot and the chickens come out of the chickens that smoke the chickens in the electric rice table; so there's no need to remove the extra fat from the chickens, so it's not much fat. In the belly of a chicken, the smell of chickens can be made more fragrance, with red dates and ginger; because the home-grown approach does not feel like the “smelt” that you used to eat, friends who don't like to let go。