How to make air dried chicken and how to make it

Here's how to make air-dried chicken

1.The air-dried chicken must be soaked well to make the chicken fluffy. Soak it overnight, and wash it after soaking. Then chop it, and then be sure to cook the chicken pieces in an iron pot with happiness. Go for some oil and gas, and it will taste much better if you do it.

2.Cook for about 2 minutes, and after boiling in an iron pot, remove and dry. It's time to prepare some side dishes, and this time I have lettuce and baby mushrooms, which are fresh ingredients, and air-dried chicken is the best.

3.When the side dishes are ready, put salad oil in an iron pan and put in the dried chicken after packing. Stir-fry in a pan. Then add the lettuce and small mushrooms and stir-fry together.

4.At this time, you can put in the condiments, add sugar, raw oil, red soy sauce, and stir evenly. After adding boiling water, cook for about 20 minutes, remember to add a little more water, otherwise it will boil dry.

5.At this time, you can use chopsticks to try whether the chicken is cooked, remember to be sure to have enough time, if 20 minutes is not enough, you can cook it for a while. At this time, put in star anise, and you must smell the fragrance.

Marinated: 1Wash the chicken and let it dry.

2.Put the chicken in a container, add salt, cooking wine, green onion, ginger and garlic, star anise, cinnamon, bay leaves, coriander, stir well, and marinate for 20-30 minutes. 3.

Place the marinated chicken in the oven with a little oil and bake at 200 degrees for 20-30 minutes, or until browned. Ingredients: garlic sprouts, chili pepper, chopped green onion, ginger, Sichuan pepper powder, salt, thirteen spices, sesame oil, etc.

Hello dear kiss, main ingredients: 2 broiler chickens, about 3000 grams of marinade: 120 grams of salt, 30 grams of peppercorns, 6 star anise, 2 small pieces of cinnamon, 90 grams of high liquor Production process 1, make air-dried chicken, don't choose too big broiler chicken, so that the air-dried chicken is uneven, the appearance is too dry, and the inside is not delicious.

This time, I used 2 3-pound white chickens, about 3,000 grams, to remove the chicken lungs and chicken fat that were not properly processed in the chicken store. Disembowel the back or chest of the broiler, wash it repeatedly, and hang it to dry. 2. Prepare to stir-fry a spiced pepper and salt, which is the soul of air-dried chicken:

According to the ratio of 1000 grams of chicken to 40 grams of salt, weigh 120 grams of salt, put it into the pan, and then put 30 grams of pepper, 6 star anise, 2 small pieces of cinnamon, the whole process is on low heat, slowly stir-fry until the fragrance of various spices is fried, and the salt is light yellow. 3. Put the dried broiler chicken into a larger plastic box, the box should be cleaned in advance, dry the water, pour in 90 grams of high liquor, and repeatedly scrub the broiler inside and out with high liquor, cover it tightly, and simmer for half an hour. In addition to the effect of disinfection and sterilization, scrubbing with high liquor also has the effect of increasing the rich fragrance of air-dried chicken.

4. Pour the fried five-spice pepper and salt into a flat plate, grab an appropriate amount of five-spice pepper and salt and repeatedly scrub the inside and outside of the meat chicken, and rub each side for at least 5 minutes. Then evenly disperse the spiced pepper and salt on the surface of the broiler chicken, cover it tightly, and marinate for about 5 days.