Raw materials light oil chicken (1, about 750 grams), yellow wine (4 grams), ground chestnut powder (5 grams), caramelized sugar (4 grams), white vinegar (4 grams).

Making process

I. Light chicken (chicken should be tender) remove internal organs and debris, wipe clean blood, placed in the prepared white brine soaked (two hours). Brine is made of salt, anise, cinnamon, grass nuts, peel, water, will be taken out of the chicken wipe clean, with caramel, white vinegar, ground chestnut powder mixing, rubbing the chicken body, after air-drying, and then coated with ground chestnut powder, wine, vinegar, mixing the paste.

Two. Another pot, the lard burned to six mature, one side of the chicken head into the frying, one side of the oil from the anus of the chicken poured into the belly, such as the head was golden brown, belly is also hot, and then one side of the legs into the frying, one side of the oil poured all over the body to see the skin showed a golden brown, take out of the knife,

First the legs, wings cut off, and then from the waist into the knife cut into two slices, finally, respectively, cut into small pieces, still in accordance with the shape of the whole chicken, two rows on the tray, the middle of the breast, the sides of the chicken breast, the chicken breast, the chicken breast, the chicken breast, and then cut into two pieces. The center of the chicken breast, both sides of the leg meat, in front of the chicken head that is good. When serving, add salt and pepper. The flavor is crisp and tender.

Accessories: 10 chicken wingsAccessories: 1 tablespoon of wheat flourFried chicken powderSeasoning: salad oilAppropriate amount of cooking wineA little bit of pepperA little bit of pepper

Methods:

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1.Wash the chicken wings in a large bowl, add cooking wine pepper mix, and then put the fried chicken powder and a little bit of water to mix and mix well, so that the chicken wings wrapped in a layer of paste

2.Wash the chicken wings in the large bowl, add cooking wine pepper, and then add fried chicken powder and a little bit of water and mix well, so that the chicken wings wrapped in a layer of paste

2.

2. Put the flour on the board, put the battered chicken wings in the flour and roll them in the dry flour, gently press the wings when wrapping them in flour, so that the flour wraps up more firmly

3. Heat the oil in the pan until it reaches 6% heat (when the chicken wings are in the oil-intensive bubbles), shake off the excess floating powder from the chicken wings

then put them into the pan and fry them for about 3 minutes on a low flame until the appearance of the golden color and the crispy shells are ready (you can put the wings into the pan). into a crispy shell can be (you can put chopsticks into the wings, there is no blood out is cooked)

fat wood chicken 1250 grams, 15 grams of shrimp slices, 1.5 grams of garlic, 1.5 grams of finely chopped green onions, 1.5 grams of minced chili pepper, 100 grams of sweet and sour vinegar, 100 grams of sugar syrup, 2,500 grams of white marinade, 25 grams of wet starch, 1,500 grams of peanut oil.

Method of production

1. woodchuck slaughter clean, take out the eyes, digging woodchuck lungs, put into a pot of boiling water to soak about 1 minute, take out and wash floating oil, fluff, dirt.

2. Put the woodchuck in a pot of boiling white brine, cook over low heat until six mature, remove, pull the two wings outward away from the woodchuck body, and then put it into the pot to cook until just cooked, remove the woodchuck body with boiling water, wash off the salty taste.

Crispy Chicken

3. Use iron color hook to hook the eyes of the woodchucks Rong hand spoon will be bran syrup dripping on the woodchucks, woodchuck skin, evenly stained with syrup, and then, hanging in the cool ventilated place to dry for about 2 to 3 hours, to be woodchucks when the body of the dry and clean, you can deep-frying.

4. First of all, the woodchuck even neck chopped off. With high heat, hot frying pan, oil frying to five mature, into the head of the woodchuck, fried to golden brown, that is, pour into the shrimp slices with the frying, until the shrimp slices floating, woodchuck head was big red when fishing out. Frying pan end away from the fire,

The woodchuck breast towards the into the grasp hedge, placed back on the stove, until the oil is burned to 40% hot, with a strainer holding the woodchuck, the side of the frying, the side of the swing, put back on the stove, into the garlic, green onions, chili pepper, sugar and vinegar, thickening with wet starch thinning thickening, served in two small dishes.

5. Chicken fried immediately after the cut blocks, first cut the head of the woodchuck, then cut the body of the woodchuck, built into the original shape of the woodchuck on the plate, surrounded by a slice of the woodchuck that is. When eating with sugar and vinegar, mouth anxious juice, Huai salt.

1. Chicken body dripping syrup, must be uniform, especially the bottom part of the wing. Otherwise, the skin will not be the same shade after frying.

2. When frying chicken, avoid too much fire, too much boiling oil, otherwise the skin is scorched and meat cooked; fire is too small, the oil temperature is insufficient, it is not coloring, the skin is not crisp.

3. cut chicken to wipe the cutting board dry, chicken skin up do not stick to the cutting board, otherwise it will affect the chicken skin crispy and beautiful.

Raw materials: a tender chicken (about 1000 grams)

Accessories: 500 grams of vegetarian oil, 3 grams of salt, 15 grams of sugar, 10 grams of soy sauce, 15 grams of cooking wine, 3 grams of five-spice powder, 2 grams of peppercorns, 15 grams of ginger, green onion, 30 grams of molasses, 0.5 grams of monosodium glutamate, 10 grams of sesame oil.