The practice of the Hakkas salty chicken, how is the Hakkas salty chicken done delicious
Allegedly a long time ago, be in the place of inhabit a region of the Hakkas person, a grandmother is very fond of grandson, the specially when killing chicken to spend the New Year stays drumstick, bury in saline caboodle to save, when the daughter after needing a red-letter day takes grandson to return a married woman's parents' home, a mother-in-law takes drumstick xenial daughter's son.
The drumstick that did not think of classics salt souse is salty sweet delicious, has taken all without exception applauds, cate of gust of a the Hakkas was born at this point.

With makings 

Chicken
Ginger
Salt

The practice of the Hakkas salty chicken 

  1. The vivid chicken of fresh butcher one, clear away clean, gallinaceous claw and splanchnic use additionally

    The practice measure of the Hakkas salty chicken 1

  2. Smooth chicken puts arenaceous Bao, add water to had done not have gallinaceous body, big baked wheaten cake leaves, add a ginger, do not build boil 5 minutes

    The practice measure of the Hakkas salty chicken 2

  3. Close the lid on igneous lid, chicken is in former soup dip 30 minutes

    The practice measure of the Hakkas salty chicken 3

  4. The gallinaceous fish out with ripe dip, wipe moisture, the whole body that take the advantage of heat wipes salt, also should wipe inside, make a bit massage

    The practice measure of the Hakkas salty chicken 4

  5. Air comes cool the bag after appear and doing not have moisture completely lasts film puts freezer to refrigerate souse 10 hours above

    The practice measure of the Hakkas salty chicken 5

  6. Before eating, take out from freezer

    The practice measure of the Hakkas salty chicken 6

  7. Behead piece is installed dish, several ginger are filled up below

    The practice measure of the Hakkas salty chicken 7

  8. Boiler evaporate makes an appointment with 10 minutes on can edible

    The practice measure of the Hakkas salty chicken 8

Small stick person

1, chicken wants dip ripe, flesh is more close fact is soft slip.
2, one is added to take a surname that come loose only when dip chicken can, like also can add a few cooking wine.
3, saline quantity wants a few more largish sweeter. 4, souse time is longer jump over tasty.
4, the tinfoil on biscuit goes up when evaporate chicken, the gallinaceous water that avoids evaporate to come out.
5, the chicken that has bloated eats besides evaporate beyond, also can match dish to fry, stew perhaps boils face, pink to wait.
2020-03-04
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