1. After buying the chicken, clean it up, and chop off the head and feet.
2. Spread the body of the chicken with a moderate amount of food. Then put a few peppers in the chicken belly and marinate overnight.
3. The next day, the whole body of the chicken was soaked up with kitchen paper.
4. Stuff the chicken belly with green onions and ginger.
5. First apply an even layer of oil on a piece of gauze paper.
6. Then wrap the chicken and wrap it tightly with another piece of gauze paper.
7. Put the kosher salt in a wok on a medium-low heat and stir fry for 10 minutes to heat up completely.
8. Put the hot salt in the casserole, about two fingers high and low, and then put the wrapped chicken in. Pour the remaining hot coarse salt on the surface so that the whole chicken is completely covered.
9. Turn to medium and low heat and bake for about 1 hour. After baking, simmer for a while, let cool and remove the gauze paper.
10. Delicious and delicious salt-baked chicken.
Tips:My chicken light chicken is about 2.5 kg. The baking time should be adjusted according to the size of the chicken. The marinating time depends on the amount of salt you use. If you use more salt, you can shorten the marinating time. Normal casserole is not recommended, my casserole can be dried dry.
