山东省风干鸡作法选用腌制、酱卤、吹干、熏烤四道工艺流程做成,由二十余种调味料构成的料包不在**鸡脯肉乡味的前提条件下,结合出了别具一格的口味,就算冷吃,也无分毫腥味儿。选材:家中放养的三斤上下的产蛋鸡。初解决:用气炉将屠宰治净的白条鸡表层毛绒燎净,使猪皮略微变黄、缩紧。燎烤鸡腿身,使猪皮缩紧。腌制:1
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