Lotus Leaf Called Chaffinch
1.
Add prickly ash and aniseed to the coarse salt and fry until the salt turns slightly yellow, then it can be taken out and let cool for later use. The sea salt I use is coarser than the daily cooking salt. If there is no sea salt, you can use the daily cooking salt, but the taste of sea salt will be better.
2.
Prepare a bowl of Huadiao wine
3.
Wash the shiitake mushrooms and remove the stems, slice the old ginger, and tie the chives into knots
4.
One three-yellow chicken, drain the water after cleaning
5.
Then spread the fried salt on the chicken body and in the abdominal cavity. You don't need to wipe all the fried salt on the chicken. After applying the salt, pat the chicken with your hands and massage it to make the salt better penetrate into the chicken.
6.
Put in the Huadiao wine and continue to pat and massage to taste
7.
Slash the inside of the chicken leg so that the leg can be folded into the belly
8.
Stuff sliced ginger, shiitake mushrooms and chives into the chicken belly
9.
Put the chicken and all the seasonings in a fresh-keeping bag, put it in the refrigerator and marinate overnight
10.
Wrap the chicken with lotus leaves, then tie it with cotton thread
11.
Wrap two layers of tin foil, put in the oven, and bake at 190 degrees for 90 minutes. If you prefer a softer and rotten meat, you can bake it for 120 minutes. The power of each oven is different, and the time and temperature are for reference only. The grilled chicken will taste better when dipped in the grilled sauce. You can also use light soy sauce, chili oil and vinegar to make a bowl of dipping sauce and eat it
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