How is wind chicken processed?

Fengji is a marinated chicken product. Its processing method is as follows:

(1) Choosing chickens: Both roosters and hens are acceptable. Food and water supply should be stopped for 12 to 24 hours before slaughtering. This will allow for clean bleeding and good meat quality.

(2) Slaughtering treatment: After slaughtering, the hair will not be removed, a small opening will be made in the crop to cut off the esophagus, etc., and at the same time, a 5 cm opening will be cut under the confluent cavity, the anus will be gouged out, and the hand will be inserted into the body cavity and gently Gently pull out the viscera crop.

(3) Marinate: After removing the internal organs, mix evenly with 30 to 35 grams of salt and 3 grams of Sichuan peppercorns per 0.5 kilogram of chicken, and rub it on the abdominal cavity, crop, throat, and mouth. After rubbing, put the chicken back down, belly Place it upward on the chopping board, press the legs towards the abdomen in a natural position, pin the chicken head under the wings, press the tail feathers upward to the abdomen, then wrap it with the wings, tie it up vertically and horizontally with thin ropes, and then use a thicker binding rope Tie the chicken up and hang it with its back down under the eaves to air-dry. Keep it ventilated, dry, cool, and out of the sun to dry it. It can be marinated thoroughly after a few months, and can be eaten after 1 months. It has a unique flavor.