Ancient Salt Baked Chicken
1.
Prepare a chicken and the ingredients in the picture
2.
White wine and salt can remove fishy, fragrant, crispy skin, smooth meat, spread evenly on the chicken body, marinate
3.
Hang up and air dry for two hours
4.
Sprinkle with peanut oil and salted chicken powder and spread evenly
5.
Stuff the ginger slices and green onions into the chicken belly
6.
Wrap tightly with three layers of tin foil
7.
Prepare 2,500 grams of coarse salt, appropriate amount of coriander, pepper, star anise
8.
Pour coarse salt in a pot and heat over medium heat
9.
Put in star anise and pepper and stir fry until the water evaporates and gradually turns pale yellow
10.
Spread a quarter of the kosher salt on the bottom of the pot
11.
Put the wrapped chicken into the pot, pour the remaining salt over the high heat and heat to salt and bake for 10 minutes
12.
Turn to low heat and bake for one hour, turn off the heat and simmer for one hour
13.
The ancient salt-baked chicken is done