How to Make Tea Mushroom Spicy Numbing Chicken Pieces Delicious
Using a brine containing 9% salt and 1.5% mixed spices, marinate a dressed chicken at 0-4°C for 24 hours, then bake it at 55°C-60°C for 16 hours, then air-dry it in a cool, shady place for about one week, and finally pre-steam it, blend and can it, and sterilize it at 100°C for 60 minutes to obtain a numbing chicken piece product with moderate saltiness and sweetness, suitable fresh spiciness, moderate softness and firmness, and a rich cured aroma.
Using a brine containing 9% salt and 1.5% mixed spices, marinate a dressed chicken at 0-4°C for 24 hours, then bake it at 55°C-60°C for 16 hours, then air-dry it in a cool, shady place for about one week, and finally pre-steam it, blend and can it, and sterilize it at 100°C for 60 minutes to obtain a numbing chicken piece product with moderate saltiness and sweetness, suitable fresh spiciness, moderate softness and firmness, and a rich cured aroma.