Production method and technology of authentic brine chicken

I can't afford to smoke at all, so people eat such hard food on such a hot day. Who says fried chicken can only be served with beer? We also serve wine in brine chicken!

Baked chicken with salt

Step by step

1

Put turmeric powder, salt, allspice powder and white pepper in a bowl, and mix all the powders evenly for later use.

Step by step

2

Pour rice wine on the chicken, wipe it evenly inside and outside to remove the odor, sprinkle with the mixed seasoning powder, wipe it evenly inside and outside, and stuff the chicken with ginger, onion and star anise.

Step by step

three

The chicken feet are folded in half and stuffed into the chicken belly, and the joints are fastened and fixed with cotton thread.

Step by step

four

Put the chicken in a fresh-keeping bag and put it in the refrigerator for four hours. Take it out and air dry it in a cool and ventilated place for about three hours until the skin is dry.

Step by step

five

Brush a thin layer of vegetable oil on baking paper.

Step by step

six

Wrap the whole chicken, and then wrap it tightly with another piece of baking paper from top to bottom.

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seven

The needle casting pot is lined with two layers of baking paper, which is higher than the pot edge.

Step by step

eight

Stir-fry sea salt until it is dry and hot, and add star anise, pepper and dried pepper according to your own preferences to make the salt more tasty.

Step by step

nine

First, spread hot sea salt in the pot to the height of 1/3, and put the wrapped chicken with the paper facing down.

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10

Pour the remaining hot sea salt into the whole chicken, sprinkle chives and peppers on the surface according to personal preference, cover the pot and simmer for 25-30 minutes.