1. Selection of raw materials: 2 kg farmhouses are used for free-range chickens. This kind of chicken is fresh and tender, with high clean meat rate, high yield of roast chicken and good flavor.
2, plastic surgery, first remove the claws of the white striped chicken, and then turn the wings into a figure of eight.
3. Put the chickens one by one into the curing tank, and press the chickens into the liquid surface with a gland.
3. soak the chicken in salt water soup. Because the meat of chicken thighs and chicken wings is thick, it needs to be cut several times with a knife to taste better, and it should be refrigerated for two days. The curing time is 1 ~ 2 hours.
4. Soaking and scalding: put the stuffed and sewed chicken one by one into the skin liquid heated to 100℃ for soaking and scalding for half a minute, take it out, hang it up, and dry it to be roasted.
5. Add enough litchi charcoal in the charcoal stove until it is red and there is no smoke. Insert the chicken with a fork or iron, hang it in the fire, and turn it over until it is golden brown.