Output: 1. Live chickens are slaughtered, their hair and internal organs removed, and then washed.
Coat the chicken with salt and sugar inside and outside, and marinate for 4 days, rotating the jar in the middle 1 time.
After pickling, tie the chicken feet with a rope and wind them in a ventilated place 1 month. When the surface is dry and light yellow, it becomes air-dried chicken.
2. Wash the air-dried chicken with warm water repeatedly, and put it in a cage with onion and ginger slices for steaming.
Taking out, cooling, deboning, and tearing into filaments; Stir in watered coriander and cooked sesame seeds, and pour in sesame oil.
The process from live chicken to air-dried chicken is: selecting live chicken, shaping, rinsing, pickling and air-drying.
The amount of salt is very important when curing. General live chicken weight 1.5 kg to 2 kg, and salt consumption is 0.035 kg to 0.04 kg.
It is required to apply evenly, put more thick meat and less thin meat.
In addition to salt, you can also put spices such as Chili powder and pepper according to your own taste.
The curing time is about 12 hour. After that, it is best to choose exposure. Sun for two or three days when the weather is good;
If it is rainy, it can be placed in a ventilated and cool place.
If conditions permit, you can freeze the pickled air-dried chicken in the freezer and dry it when the weather is good.
Choose a chicken (preferably a rooster) of that year, not too big, just about 4 kg. After the bleeding,
Don't lose hair, take out the internal organs through a small incision in the anus, and don't get wet when slaughtering.
Take100g of refined salt (calculated as 4 kg of chicken), stir-fry in a clean iron pan, and according to your own taste,
Spices such as pepper and spiced powder can be added and smeared on the chicken from the inside out.
Small eyes can be brazed with fine solder at the chicken breast.
Put a little salt on the chicken head (remember that the salt should be even).
Then it is best to wrap it with cereals or other natural plants.
Finally, put (hang) it in a ventilated and dry place, and you can eat it in about 20-25 days. Just steam it again when cooking.
The key is the preparation of brine. Keywords brine ratio, 50 kg broth,
You need to add 25 kilograms of soy sauce, 2 kilograms of salt and 2 kilograms of sweet noodle sauce.
And a catty and a half of sugar. If it is new brine, add 750 grams of Erguotou.
After that, about 200 grams of Erguotou can be added before each brine, and other materials can be added in proportion.
Proportion of seasoning package: generally 15 chicken is marinated in barrels, which requires 30g octagonal and 0/00g pepper.
30g of cinnamon, 30g of fennel, 0/0 of clove/kloc, 30g of Amomum villosum and 40g of Alpinia officinarum,
5 nutmeg, 5 Amomum tsaoko, 8 Amomum tsaoko, 5 Siraitia grosvenorii, 15 fragrant leaves, 5 citronella,
Cinnamon 1 0g, cardamom10g, piper longum 5g, groundsel15g,
Schisandra chinensis 15g, areca nut tablets 10g, angelica dahurica 20g, angelica sinensis 15g.
Generally, this seasoning package can only be used six to seven times, which means it needs to be changed once a week or so.