Cooking Steps

1. 

   Step1:Sanhuang chicken should be cleaned to remove viscera, head, claws and buttocks. Wash it and soak it in 100-6 salt water for 2 hours. This way, the chicken will taste better. If it is too troublesome, it can not be soake

2. 

   Step2:Put ginger slices in a little hot water to make juice. Cut three garlic seeds into pieces. Cut half onion. Slice green onion. Slice lemon. Put all these into the container. Squeeze half lemon juice into the container. Continue to add salt, soy sauce, cooking wine, pepper, vinegar and sugar

3. 

   Step3:Put the salted chicken in and spread the seasoning. Massage for 10 minutes. Then put the garlic seeds and some spices in the chicken's stomach. Tightly put them in the fresh-keeping bag. Then pour the remaining spices and juice in. Shake the fresh-keeping bag tightly. Put it in the container horizontally and refrigerate overnight

4. 

   Step4:The marinated chicken should be roasted with a rotating fork. The belly of the chicken should be sealed with a toothpick

5. 

   Step5:Dry the surface water with kitchen paper. Blow the skin with the cold wind of the blower for 8 minutes. Wrap the chicken neck, chicken tip, chicken leg and other places that are easy to scorch with tin foil paper. Fix the wings and legs with toothpicks

6. 

   Step6:Put the forked chicken into the oven after it is preheated at 190 degrees. Put a baking tray with tin foil paper on the bottom layer to connect the juice and oil. Select the function of heating and air circulation by turning the fork on the fire. Bake for 70 minutes at 190 degrees

7. 

   Step7:Take out some of the marinated chicken sauce. Add a little old soy sauce and 15g honey to make the sauce. Brush the chicken every 20 minutes or so

8. 

   Step8:Finished product

9. 

   Step9:Finished product.