There is a legend about brine chicken in Guangdong. There is a Hakka woman, whose youngest son has been weak and sick since childhood. Later, some experts pointed out that after the chicken was salted, it was wrapped with sandpaper and baked in fried salt. The meat is tender and delicious! The method is particularly simple, just need a non-stick pan. Let me share the practice with you. Authentic salted chicken is characterized by fresh and juicy, salty and palatable, and remains fragrant after eating. This shop is made of whole chickens. I used chicken wings lazily, which cooked quickly and ate quickly. Whole chickens can refer to this practice. Because brine chicken is cooked with chicken, everyone should know the nutritional value of chicken, so brine chicken can not only make people enjoy delicious food, but also be beneficial to human health.

I see many merchants selling the so-called brine chicken outside, but it's not really brine chicken. Wrap the chicken in paper, lotus leaves or banana leaves, and then bury it in hot salt to roast. This is not a real roast chicken with salt (so it is ok to roast it with coarse sand). Baked chicken with salt is one of the representative dishes of Guangdong Cantonese cuisine, which is very attractive because of its simple preparation, rich flavor, yellowish color and tender flesh and blood. Moreover, the practice of salted chicken is not complicated. You can make delicious food in a few simple steps. Baked chicken with salt is a signature dish in Hakka cuisine, which is very popular in Shenzhen, Meizhou, Heyuan and Huizhou in Guangdong. It can even be said that the "Jianghu status" of salted chicken is no less than that of boiled chicken. Wrap the chicken in oil paper, put it in the pot, then sprinkle the remaining sea salt, cover it and cook for about 50 minutes on medium heat, then turn off the fire and stew for 15 minutes, finally take out the sea salt brushed off the surface and tear it into small pieces. After the chicken is processed, rub the inner cavity and internal organs of the chicken with some salt (I put chicken intestines and chicken kidneys in the chicken). Rub the chicken with ginger slices and put them in the chicken. Dry the water! Although it is only one tenth of the reduction degree, it is better than nothing. For those who have never been able to eat salted chicken, you can make do with it first. The operation is very simple and the success rate is high.