The most authentic air-dried chicken, killing bleeding, slitting open the ass and taking out the internal organs.

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Sprinkle pepper and salt in the abdominal cavity, plug in onion and ginger, and hang in a ventilated place to dry naturally.

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Pickling method. Slaughter, remove hair and viscera, add salt and marinate for three days, and hang in a ventilated place to dry naturally.

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Whether it is steamed or boiled, it should be soaked in water in advance to soften, and authentic air-dried chicken should be depilated.

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Steam and eat, soak and wash, chop, plate, cover tightly after the boiler is boiled, and simmer for 30 minutes.

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You can dip it according to your own taste when eating. This dish is most suitable for wine tasting. The wine is mellow and brings out the best in each other.

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