Pregnant women can eat air-dried chicken. It has a unique flavor, is mellow and tender, is not greasy or greasy, and generally contains relatively low fat, so it is considered appropriate to eat, but it should not be eaten too much, so in You need to pay attention to it at ordinary times. During pregnancy, it is beneficial to your health to prevent colds and viral infections and eat vegetables, fruits and other foods appropriately. If possible, go to a regular hospital for an examination to rule out the possibility of other diseases.

The process from live chicken to air-dried chicken is: selecting live chickens - shaping - rinsing - pickling - air-drying. When marinating, the amount of salt you use is important. Live chickens generally weigh 1.5 to 2 kilograms. The amount of salt used is 0.035 to 0.04 kilograms. It is required to apply it evenly. Put a little more where the meat is thick and a little less where the meat is thin. Citizens can increase or decrease it according to their own taste; pickling In addition to salt when making, you can also add chili powder, pepper and other seasonings according to taste. The marinating time is about 12 hours. It is best to choose to expose yourself to the sun afterwards. When the weather is fine, it can be left in the sun for two or three days; if it is cloudy or rainy, it can be placed in a ventilated and cool place. If possible, you can freeze the marinated air-dried chicken in the freezer and dry it in the sun when the weather is good.

Choose a chicken from the current year (preferably a rooster). It should not be too big, about four pounds. After bleeding, the hair should not be shed. Make a small opening in the anus to take out the internal organs. Do not let it get wet when killing. 100 grams of refined salt (according to a 4-pound chicken), stir-fry in a clean iron pot. According to your own taste, you can add peppercorns, five-spice powder and other seasonings, and apply it evenly on the chicken from the inside to the outside. You can use a fine spatula on the chicken breast. Drill some little eyes. The chicken head should be put in the mouth with a little salt (remember that the salt should be evenly distributed), and then it is best to wrap it with corn grass or other natural plants. Finally, place (hang) in a ventilated and dry place, and it will be ready to eat in about 20-25 days. Just steam it again while cooking.