Ingredients: 1 native chicken, 400g crude salt, 5tsp lard, seasoning: 2tsp cooking wine, 10g ginger, 25g shallot, 1 star anise, 1 bag of salt baking powder, 1 / 4tsp ginger powder, 2tsp soy sauce @ 1 @ native chicken, marinate with seasoning for one hour, then spread soy sauce evenly on chicken skin @ 2 @ sandpaper, sweep lard, put chicken on sandpaper, pack two layers, the third layer


1 chicken (native chicken, domestic)
10 g ginger
1 star anise
2 teaspoons cooking wine
2 teaspoons soy sauce
400g crude salt
5 TSP lard
25g shallot
1 bag of salt baking powder
1 / 4 tsp ginger powder


Step 1
Marinate the chicken with seasoning for one hour, then smear the chicken skin with soy sauce

Step 2
Sweep the lard on the sandpaper, put the chicken on the sandpaper, wrap it in two layers, and wrap the third layer with sandpaper without sweeping the lard

Step 3
Lay a layer of tin foil on the bottom of the pot, then spread the coarse salt evenly and open it into the electric pressure cooker. After embedding the chicken, close the lid of the pot, select the salt baked chicken function in the nutrition baked food menu, and pull the steam valve to the nutrition baked food position

Step 4
At the end of the work in the heat preservation state, open the cover, pull out the sandpaper, and eat