Health Benefits
Ginger: Reduces phlegm and relieves vomiting, resolves phlegm and relieves cough, dispels cold and relieves symptoms
Ingredients
Beijing Chicken ( 1 ) | Coarse salt ( 1 catty ) |
Onions ( Appropriate amount ) | Ginger ( Appropriate amount ) |
Garlic (appropriate amount) | Fine salt ( appropriate amount ) |
How to make salt-baked chicken (wok version)
1.Prepare ingredients
2.Clean the chicken, drain the water, and apply fine salt evenly on the surface.
3. Stuff onion, ginger and garlic into the chicken belly.
4. Wrap it with two layers of oil paper and leave it for half an hour (it’s hot) Remember to put it in the refrigerator)
5.Pour in coarse salt and stir-fry In a pot, stir-fry the water in the coarse salt over high heat for a few minutes.
6.Put the chicken into the wok.
7.Sprinkle coarse salt on the surface.
8. Cover the pot and simmer on low heat for 50 minutes.!
9.The finished product is out, take a photo and start eating!
Tips
The meat of Beijing fried chicken is very firm, so the cooking time needs to be longer.If you use local vegetable chicken to braise it, just 15 minutes on medium heat! The chickens are of different breeds, sizes, and cooking times.The wok is dry-heat resistant and can be replaced with a dry-heat resistant casserole.
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