Output: 1. The live chickens were slaughtered, coated with salt and white sugar inside and outside, marinated for 4 days, and turned 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, put it in a cage and steam it with onion and ginger slices, take it out and let it cool, then remove the bones and tear it 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.
You can increase or decrease according to your own taste; 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. Don't shed hair after bleeding, cut a small hole in the anus to take out the internal organs, and don't get wet when slaughtering.
Take refined salt 100g (calculated as 4 kg of chicken) and stir-fry in a clean iron pan. According to your own taste, you can add spices such as pepper and spiced powder and spread them evenly on the chicken from the inside out. You can drill some holes in the chicken breast.
Put a little salt on the chicken head in your mouth (remember that the salt should be even), and then it is best to wrap it with cereal grass 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. The proportion of brine, 50 kg of broth, you need to add 25 kg of soy sauce, 2 kg of salt, 2 kg of sweet noodle sauce, 1.5 kg of sugar. If it is new brine, 750 g Erguotou needs to be added.
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 pickled in barrels. 30g star anise, pepper 100g, cinnamon 30g, fennel 30g, clove 10, Amomum villosum 30g, galangal 40g, nutmeg 5, Amomum tsaoko 5, Amomum tsaoko 8, Momordica grosvenori 5, fragrant leaves 15, citronella 5 and cinnamon 6,544. Generally, this seasoning package can only be used six to seven times, which means it needs to be changed once a week or so.