Picture description of grilled chicken head, chicken wings and chicken neck

First, its practice is to slaughter the live chicken, then empty the abdominal cavity, plug it with garlic, mushrooms and other seasonings, and then wipe all the sauces inside and outside the chicken with refined salt, soy sauce, spiced powder and ginger powder.

Second, wrap it in double-layer tin foil, and remember to put a layer of lotus leaf on the inner layer of tin foil, so that the chicken made in the kiln will have a faint lotus leaf fragrance, which is a perfect match with the fresh fragrance of the chicken itself.

Third, put the wrapped chicken into the kiln and collapse. Be careful not to cut the tin foil when putting it into the kiln to prevent the soil from entering the tin foil and affecting the taste. Then cover the kiln with a thick layer of soil or sand to prevent the hot air from emitting. You can open the kiln to get the chicken in an hour or so. At this time, as long as the corner of the tin foil bag is opened a little, the smell of chicken will come to the nose. When we open the whole tin foil, a golden pheasant will appear in front of you. Then you can start!