What is the authentic practice of Meizhou Hakka brine chicken?

Materials: Ji Xiang, onion ginger, coriander 10g, coarse salt 25g, refined salt 5kg, monosodium glutamate 13g, star anise powder 7g, ginger powder 2g, sesame oil 5g, cooked lard 1g, peanut oil 120g, gauze paper/kloc-0.

Production method:

1, boil a little water in the pot, add 4g of refined salt, put it in Jiang Mo, stir well, take it out and divide it into 3 parts, each part is added with/kloc-0.5g of lard and a little sesame oil monosodium glutamate to make a sauce for dipping vegetables.

2. After the chicken is slaughtered, trim the sides of the wings and neck, evenly apply refined salt to the inner cavity of the chicken, wrap the star anise powder with oil gauze paper, and add the onion and ginger.

3. Heat the wok with high fire, add coarse salt and stir-fry to high temperature, take a quarter and put it in the casserole, wrap the chicken with oiled gauze and put it in the casserole, then pour the remaining salt on the chicken.

4. Cover the pot and simmer for about 20 minutes. After the chicken is taken out, remove the gauze paper, peel the chicken, tear it into pieces, put it on a plate, put the coriander on it and dip it.