Air-dried chicken is more suitable for making in winter, because the weather is dry and cold, and the time required is shorter than that in summer.

Exercise:

* Add pepper and salt to the pot and heat slowly until the salt turns brown and the fragrance floats out.

* Sprinkle pepper and salt evenly on the chicken.

* Hang the chicken to dry (if the weather is hot, put the chicken in a leaky basin and put it in the refrigerator for a week)

* Wash the pepper and salt on the chicken, steam the chicken and shred it, which is an excellent side dish for porridge. Or fried chicken with green pepper, with unique flavor.

Second, Yimeng air-dried chicken practice

"Air-dried chicken", also known as "Liu Huangshu hen", is said to have been invented by Liu Bei's wife Sun Shangxiang during the Three Kingdoms period. It has a history of 2000 years. Its curing process is unique, its flavor is mellow, tender and smooth, it is not greasy and has a long aftertaste, which is deeply loved by ordinary people.

Overview of dishes

Air dried chicken

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, which is spectacular.

Comments: In Gu Long's novels, people who confront Ximen Chuixue often look down at a blood hole in their chest after a stroke, and then react and get caught. I think this chicken is similar. After the master's tossing, I looked down and saw that my hair was gone and my internal organs were changed, only to know that I was finished and I was tricked. The terrible thing is that I'm not dead.

manufacturing process

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.

Batching point

Choose a chicken (preferably a rooster) of that year, not too big, just about 4 kg. It won't lose hair after bleeding. Make a small incision through the anus and take out the internal organs. You can't get wet when you kill someone. Take refined salt 100 g (chicken weighs 4 kg) and stir-fry in a clean iron pan. According to your own taste, you can add spices such as pepper and spiced powder and apply them evenly from the inside out. Put (hang) it in a ventilated and dry place and you can eat it in about 20-25 days. Dry steam is better when cooking.