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The method of drying Chicken in Family

1. When the weather is fine, you can bask for two or three days; if you encounter a cloudy and rainy day, you can put it in a cool, ventilated place. If possible, the pickled air-dried chicken can be frozen in the freezer and dried when the weather is good.

2. Use whole chicken, 1 crude salt, 1 bowl of refined salt, 1 small dish of pepper, 1 handle of pepper, 1 handle of dried pepper, 3 pieces of cloves, 1 small cup of liquor, 2 put the dried pepper leaves of pepper in an oil-free dry pan, bake over low heat until the color of the spice turns light brown and gives off a charming aroma 3.

3. Take a large iron pot, put in a half-fried spoon of sugar, 20 grams of camphor tea and 20 grams of Chinese pepper, 5 grams of dried citronella and 5 grams of Amomum powder, put on the iron grate, put in three chickens, cover, and turn off the fire over low heat until there is yellow smoke. When the guest orders, tear it into small pieces.

Is there any way to make the chicken dry?

* hang the chicken to dry (if the weather is hot, put the chicken in a leaky basin and put it in the freezer for a week) * wash the pepper and salt on the chicken, steam the chicken and tear it into shreds, which is an excellent porridge side dish.

Cut the chicken into large pieces and spread it with high spirits. Stir-fry with salt, turn off the heat and add spices to stir-fry. Stir-fry and put it in a bowl and rub it a few times to taste. Hang the chicken on a rope and dry it for about fifteen days.

The production method of air-dried chicken is as follows: the air-dried chicken must be soaked well to make the chicken soft. It takes about one night to soak, and wash it after soaking. Then chop it up, and be sure to boil the chicken nuggets happily in the iron pot. Go to some oil and gas, so that it will taste much better. Boil for about 2 minutes. After cooking in an iron pan, remove it and let it dry.

Prepare a rooster. Will wash carefully, remove the remaining hair, and then use kitchen paper or clean towels to absorb water for the next step. Stir-fry salt, pepper, star anise, incense leaf and cinnamon into a light yellow in an iron pan. Cinnamon can only be used a little, if not, you can put it, but be sure to use pepper and star anise. Pay attention to the low heat when frying salt.

Drying method of dried Chicken in Family

In sunny weather, the whole pickled chicken is brined, fastened to the chicken feet or heads with a strong and clean light rope, and the chicken billet is suspended in the sun for three days, so that the cured chicken can be gathered up and dried more strongly for an extra day or two, and should be affixed to a dry, irritable and cool place if encountered.

Prepare some kitchen paper towels, wipe the blood on the drumstick until there is no moisture on the surface, and then weigh the salt, pepper and star anise in the pot. Stir-fry the spices to give a fragrance, and the salt is slightly yellow. Cut the drumstick from the root so that the whole meat can be unfolded so that the taste can go in, and poke some holes in the skin of the drumstick with scissors to deal with all the drumsticks.

Take out the pickled drumsticks and tie them with cotton rope. Hang it in a ventilated place and dry it for seven or eight days. The drumsticks, which have been dried for 7 days, are dark red and tight. Wash the dried chicken legs with warm water, put them on a plate, add a few slices of ginger to deodorize, sprinkle with a little cooking wine, and steam over medium heat for 20 minutes. Steamed cured chicken leg skin wax yellow, meat tight dry fragrance, directly cut into pieces can be eaten.

Preserved chicken is pickled like this, and the ingredients are prepared: cured chicken, dried shiitake mushrooms, dried chili, garlic, ginger, garlic. First wash the dried shiitake mushrooms and soak them in warm water, as shown in the following picture. Then remove the mushrooms and drain them, as shown in the following picture. Keep the mushroom water after soaking, as shown in the following picture. Wash the cured chicken and chop it into small pieces, as shown in the following picture. After the cold water is boiled or boiled, as shown in the following picture.

The curing and drying methods of cured chicken are as follows: main ingredient: chicken. Excipients: refined salt, white sugar, nitrate, soy sauce, liquor. Choose a fat hen or broiler that weighs more than 5 kilograms and be healthy and disease-free. The chicken was fasted for 12 hours before slaughtering to ensure the quality of the finished product. Kill and bleed all the blood, scald the hair with hot water, open the mouth to remove the internal organs, cut off the claws and wings, and rinse with clean water.