Air-dried chicken: It takes some skill to make this kind of thing, and the speed must be very fast. This is Tibetan food. The master plucked the hair and removed the dirt. The chicken was stuffed with seasoning, sewed and hung in a ventilated place (without bleeding). At this time, the chicken must still be alive, and then it coos in the snow like a wind chime, and its scenery is spectacular. Air dried chicken

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. Generally/kloc-0.5 kg to 2 kg of live chickens should be coated with 0.035 kg to 0.04 kg of salt, with more meat in thick places and less meat in thin places. The public can increase or decrease the amount according to their own tastes. 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, two or three days when the weather is good. If it is rainy, it can be placed in a ventilated and cool place. If possible, you can freeze the salted air-dried chicken in the freezer and dry it when the weather is good.