Everyone in the village will tell you that the salt-baked chicken you cook yourself is not as delicious as the salt-baked chicken you buy.

The traditional salt-baked food on TV seems to be seasoned with salt. With various techniques, today's salt-baked chicken is born~. Wash the chicken and drain it
. Pour white wine over the chicken and rub it evenly inside and out.
.Put turmeric powder, salt, pepper and MSG into a plate.
.Stir evenly to form salt-baked chicken powder.
. Apply salt-baked chicken powder to the chicken body and also apply a layer to the belly of the chicken.
.Put the ginger slices into the chicken belly and marinate for an hour.
.Tie the chicken with rope and hang it up to dry for an hour.
.Put a piece of tinfoil on the surface, brush it with oil, and add the chicken
.Take another piece of tinfoil to cover the surface, and wrap it as well.
.Prepare coarse sea salt. Screenshot
.Put coarse sea salt into the wok and stir-fry the salt grains over medium heat until hot.
. Heat the casserole in advance and add / of sea salt first.
.Add the wrapped chicken
.Finally, pour all the hot salt into the casserole so that the salt completely covers the surface of the chicken.
. Cover the casserole and put it on the stove, bake it on low heat for a few minutes, turn the chicken over and immerse it in salt again and bake it for a few minutes, then turn off the heat.
.Crack the salt shell and take out the baked chicken
.Open the tin foil and use a brush to brush a layer of sesame oil on the chicken skin. Just
Don’t understand? Want to eat again? Then don’t make it yourself. What should Hakka people who are studying and developing abroad want to eat such delicious hometown flavor? If you can’t make it yourself and are afraid of wasting ingredients, don’t be afraid. They have taken advantage of the development of the tourism industry and embarked on the road of online shopping. Now, you can buy it with a shopping cart at Cuncun Tongkeduhui, and there are more Hakka specialties
waiting. you.