Practice one
Main ingredient: chicken claws (8)
Seasoning: sugar (50 grams), water (50 grams), soy sauce (3 tablespoons), rock sugar (10 grams), star anise (3), sesame seeds (4), peppercorns (1 teaspoon), water (300ML)
Practice:
1, the pot of sugar 50 grams of water 50 grams into the pot to cook the sugar color;
2, to the sugar color golden brown, put in the tossed covered with a coating. g into the pot, cook into the sugar color;
2, when the sugar color golden brown, into the phoenix claw stir fry wrapped in sugar color (if overcooked sugar sauce pulls the wire can add a small amount of water and then stir fry);
3, take a milk pot, put the oil boiled to 40% hot;
4, divided into two deep frying. During the period you need to turn over;
5, deep-fried to date red fish out and drain the oil;
6, prepare marinade materials;
7, the marinade into the pot, high heat boil, turn to low heat and cook for 15 minutes;
8, will be fried phoenix claws into the marinade soak more than 1 hour;
9, after the soaking of the chicken skin has been swollen open;
10, the marinade together with the chicken claws into the pot, high heat to collect the juice can be.
Practice two,
I, the simmering of broth
Instruments: 500 grams of pork bones, 500 grams of chicken racks, white marinated duck 1 1000 grams or so, salted chicken 1 750 grams or so, 15 kg of water, 50 grams of green onions, 50 grams of ginger, 50 grams of cooking wine.
Methods:
1, the first pig bones, chicken rack into the boiling water in the fire boil water for 5 minutes, boil water in the process of beating the foam, boil water and then use water to rinse the surface of the foam.
2, the brine barrel add 15 kilograms of water, on the fire boiling, and then into the process of good pork bones and chicken, and then add ginger, scallions and wine, boiling and then small fire simmering for about an hour.
3, from the market to buy salted chicken and white marinated duck cut into pieces, people boil water for 2 minutes, and then put into the brine bucket and pork bones, chicken rack continue to simmer for three hours, simmering broth, filter out the residue that is.
Two, spice ratio and processing
Spice ratio: pepper, anise 25 grams each, 15 grams of ginger, 12 grams of white kou, row of grass, cumin, black pepper, cumin, cumin, grass, grass, 10 grams each, cinnamon, 5 grams of nut, 3 grams of cloves, 40 grams of dried chili.
Spice pretreatment: soak the spices in cold water for 30 minutes, then clean the soaked spices, cook them on medium heat for 5 minutes, then rinse them with water and put them in a spice packet and set aside.
Three, simmering red currant water
Ingredients: 130 grams of red currant rice, 2200 grams of cold water, 250 grams of salad oil, 250 grams of cooked lard.
Methods:
1, the salad oil and cooked lard mixed together to heat and stir evenly and then cooled.
2, the red currant rice clean, take 200 grams of water to soak the red currant rice for 5 minutes, and then the remaining 2000 grams of water to boil, add the soaked red currant rice to cook for about 10 minutes, filter out the residue only to stay red currant water.
3, red currant water boiling, add the above cooled mixed oil, simmer for 5 minutes, stirring well.
Four, simmering sugar color
Ingredients: 150 grams of rock sugar, 100 grams of cold water, 100 grams of boiling water, 50 grams of salad oil.
Methods: Add cold water, salad oil, crushed rock sugar in the pan with a low fire and stir fry slowly, heating until bubbles continue to stir fry into no bubbles, the color of the light into a deep red quickly add boiling water, stirring evenly after turning off the fire, the color of sugar that is into.
Five, brine production
Instruments: broth, spice packets, red water, sugar color, 200 grams of salt, 50 grams of monosodium glutamate (MSG), 30 grams of chicken essence.
Methods: the production of spice packets into the above production of good stock, with a small fire and then simmer for an hour, and then add boiled good red water, sugar color, salt, monosodium glutamate (MSG), chicken, and then simmer for ten minutes can be turned off the fire, brine placed a day after you can brine the phoenix claws.
Six, tiger phoenix claw production
Instruments: finished brine 10 kg, salad oil 5000 grams, 1000 grams of chicken claws, 50 grams of green onion, 50 grams of ginger, 20 grams of salt, 10 grams of cooking wine, 5 grams of HaiTian old soy sauce, red pepper 2 grams.
Methods:
1, chicken claws clean and dry water, add wine, onion and ginger, peppercorns, soy sauce, salt, mix well and marinate for about three hours.
2, will be marinated chicken claws dry water control, into the oil temperature of 150 degrees for deep frying, deep frying until the chicken claws coloring, skin crispy fish out of the oil can be controlled dry.
3, fried chicken claws soaked in cold water for three hours, put into the boiling brine bucket, brine on low heat for 15 minutes and then turn off the fire soak for 30 minutes can be out of the pot.