How to cook Hunan flavor chicken?

Seasoning: salt 20g Zanthoxylum bungeanum 10g cooking wine 50g onion 15g ginger 15g sugar 25g each.

Practice of Hunan Wind Chicken:

1. Fat hens will fast 12 hours, let the feces in the stomach be excreted clean, then slaughter, depilate and bleed;

2. Make an opening under the right wing, put your finger into the anus, cut off the anus, take out the internal organs from the opening, cut off the tip of the wing and clean the abdominal cavity;

3. Stir-fry the pepper, mix well with salt, sugar and cooking wine, and rub it repeatedly on the chicken;

4. Put the remaining salt into the chicken's stomach and shake it with your hands a few times to make the salt stick to the chicken;

5. Put the marinated chicken into a container with a temperature of 15, turn it over every day and marinate it for 7 ~ 8 times;

6. Take out to dry the water, prop up the chicken wings, insert the diabolo tube into the anus for air circulation, and then hang it in a ventilated place until the water is dry;

7. After the chicken is marinated, take it down and soak it in salt water for half an hour, then wash the chicken inside and outside with clear water, add onion, ginger and cooking wine, steam it in a cage, take it out and let it cool;

8. When eating, bone the chicken, tear it into strips or pieces by hand and put it on a plate, mix in seasonal vegetables and pour some sesame oil.

For more information about Hunan flavor chicken, please see Minte.com Food Bank/Restaurant/Hunan Style.