盐焗鸡菜谱制作过程中英文对照版
盐焗鸡
Salt Baked Chicken
主料：三黄鸡(1只)
Main ingredients:1 three yellow chicken
辅料：沙姜(1小块)、香菜(2棵)
Accessories:ginger (    1 pieces ), coriander (    2 pieces )
调料：米酒(1/2杯)、粗海盐(3包，共3斤)
Seasonings:rice wine ( 1/2 cup ), coarse sea salt (3 packs, a total of 3 kg )
工具：厨房纸(4张)、深底瓦煲(1只)
Tools: kitchen paper ( 4 pieces), deep bottom pot ( 1 piece)
制作过程production process
1、沙姜洗净刮去外皮，剁成细末；香菜去头，洗净沥干水待用。
1,clean ginger, scrape off skin, mince it into fine powder; move coriander head,wash it clean ,drain water, on stand-by.
2、三黄鸡洗净去内脏，斩去头、脖子和鸡脚，用厨房纸吸干水分。
2, wash Sanhuang chicken clean,gut viscera , cut off the head, neck and chicken feet, dry moisture with kitchen paper.
东江盐焗鸡的做法3、用米酒和沙姜末涂抹鸡身，腌制5分钟，将剩下的米酒倒入鸡腹里。
3, use rice wine and minced ginger coat chicken body, marinat it for 5 minutes, pour the rest of the rice wine into the chicken abdomen. 4、用厨房纸将三黄鸡包住，一定要包得严实。
4, wrap three yellow chicken with kitchen paper ,it must be wrapped tightly.
5、先在瓦煲底部洒入  1.5袋粗海盐，放入包好的鸡，再倒入1.5袋粗海盐盖住鸡身。
5, first sprinkle 1.5 bags of coarse sea salt in the pot bottom , put good package chicken in pot , then pour 1.5 bags of coarse sea salt on chicken body.
6、盖上瓦煲的盖子，铺上一块湿方巾，开小火煮60分钟左右。

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