Get down to business. Boiled chicken. Roast chicken The most I cook is roast chicken. Because it is often used at hotel wedding banquets.

I once walked into such a misunderstanding. I think expensive seasoning is good seasoning. Add all the spices to the salt water, the more the better. As a result, it can be imagined that braised chicken is not only ugly in color, but also bad in taste, and its cost is extremely high, and it will never meet the requirements it wants.

To this end, I began to study brine. After I really invested in brine research, especially after consulting the information of some famous chickens in China, I found that the seasoning of red-cooked chicken is really not so much and not so expensive. It suddenly dawned on me that the famous chickens in China have been handed down after hundreds of years of precipitation, and there are no complicated seasonings, which are commonly used at ordinary times.

Usually, there are only a few kinds: salt, ginger, spices or colored soy sauce (rarely used). It is nothing more than that people have mastered the usage law and proportion of seasonings, so that seasonings can play a role in determining the taste and make them fragrant and delicious.

First, introduce the function and proportion of seasoning to make boiled chicken fragrant and delicious. Salt: Salt is the first of all flavors, and it mainly plays the role of seasoning and deodorization in braised chicken brine. According to different regions, the amount of salt accounts for 1.6%-2% of raw materials.

Ginger: Ginger not only gives dishes a spicy taste in brine, but also makes people more appetizing. In braised chicken, it also has the functions of removing fishy smell, enhancing fragrance and refreshing.

Spices: In brine, it mainly has the function of enhancing fragrance and removing fishy smell, and has the function of enhancing taste. Among the spices, cinnamon, angelica dahurica and star anise can give chicken a front flavor. Adding them can let us smell the fragrance first. The chewing flavor eaten in the mouth generally comes from Amomum tsaoko or Zanthoxylum bungeanum. Yes: cloves and fennel add fragrance. The total amount of spices accounts for about 1.5% of the raw materials.

Soy sauce: In the recipes of famous chickens in China, many local soy sauces are added to add color and flavor.

In order to make the chicken delicious, it is far from enough to have the above seasonings in my experience, and more efforts should be made in the whole process of chicken cooking, such as the selection of raw materials, the degree of heat and the length of cooking time, which are inseparable from the fragrance. Selection of raw materials: the choice of chicken varieties determines the taste and taste of braised chicken products, as well as cost control. Roosters and eliminated layers are suitable for roast chicken, and "8 17" white striped chicken is suitable for braised chicken.

The size of the heat: this is the key to the fragrance of the finished product. Cooking with strong fire can remove fishy smell and has the effect of coloring and fixing color. Slow stewing with a small fire can make the fragrance delicious.

The length of cooking time: this is the decisive factor of product taste. If you want something chewy, you can cook it for less time. After a long time, it will be soft and rotten.

Now it's my time to share a roast chicken that is sold well in our hotel. Starting from the above points, I will give you a detailed introduction to the whole process of roast chicken, hoping that the topic can be used as a reference.

~ ~ ~ Braised chicken ~ ~ Raw materials and seasonings:

Large jar layer, salt, sugar color, honey, white vinegar, salad oil.

Seasoning ratio: cinnamon 60g, angelica dahurica 60g, anise 60g, kaempferia kaempferia 30g, cardamom 30g, nutmeg 20g, Amomum tsaoko 20g, Amomum tsaoko 20g, dried tangerine peel 20g, fennel 20g, pepper 20g, clove 10g and Amomum villosum 10g.

Start cooking:

Step 1: Pretreatment. Buy fifteen laying hens (about 30 kg), burn the fluff with a musket, remove the residual dirt in the esophagus and viscera, and soak them in flowing water for half an hour.

Step 2: plate the chicken. We adopt the shape of Texas braised chicken with a feather in its mouth and a duck floating on the water. Move the joints of the chicken first to prevent the bones from breaking when serving. Take off the chicken's back with the left hand, put two paws into the chicken's stomach with the right hand, and then cross the elbows of the two paws. This is very strong, and it is not easy to lose its claws when cooked.

Hold the left wing of the chicken with your left hand, hold the head of the chicken with your right hand, and open your mouth. Put the chicken wings into your mouth from the throat knife edge and hold them firmly with your left hand. Repeat the same action with your right hand and stick your right wing out of your mouth. After wearing, the tips of the two chicken wings are in opposite directions.

Step 3: Color. Warm water melts honey into honey water, about 2 kg (ratio 10: 1), and add two or two white vinegar and mix well. Wipe the surface moisture of the chicken with a clean towel and evenly coat the honey water layer by layer. Then let it dry for about half an hour.

Relax the oil in the pot, and the oil temperature is 70% hot. Hook the chicken neck with a colander or an iron hook and put it in the oil. Fry until golden, then drain the oil. (Pay attention to safety at this time, it is easy to leak oil)

Step 4: Mix salt water. The pig is ten catties big. Two old hens washed the blood and chopped it into big pieces. Boil in a stainless steel barrel for about four or five hours, and filter the residue into broth. Please refer to the Q&A in the back for the details of making broth, so I won't repeat them here.

Cleaning the above seasoning, and packaging. The prepared broth is 40 Jin. Add a bag, 400 grams of salt, and a catty of fried gardenia in sugar color (please refer to the question and answer below for the method of fried gardenia in sugar color). Boil for about half an hour on low heat, and the marinated soup will be served.

Step 5: formal pickling. Boil the marinated soup with high fire, flatten a catty of ginger and put it in the brine. Put the fried chickens one by one, keep the fire boiling, add salt (according to the total weight 1.6%-2%), continue to heat the fire for 20 minutes, then change to a young man, press the pot grate, press it down with a spoon, then lift it, press it down again, and repeat two or three times. Continue to stew for an hour and turn off the heat. Take out the bag before turning off the fire, add a handful of monosodium glutamate and stew for eight hours.

Step 6: Take out the pot. Time's up, take off the grate and carefully take out the chicken. Tear into strips and serve.

~ question and answer session of braised chicken ~ 1. Q: What is the function of putting white vinegar in honey water?

A: The main function of white vinegar is to remove fishy smell.

2. Q: Don't you need water to remove fishy smell before chicken pretreatment?

A: This roast chicken does not need water in the early stage, but it will play a role in removing fishy smell after oiling. If there is water in the early stage, it will not fry.

3. Q: What is the function of repeatedly pressing the boiler grate?

Answer: The flavors of salt and spices can be fully blended, and chicken can also be added into soup to make its interior delicious.

4. Q: What's particular about the change of cooked chicken's temperature?

A: The fire in the first 20 minutes can make the fishy smell of chicken evaporate with boiling water. Stewed for more than an hour, mainly the smell of chicken.

5. Why do you want to take out the bag when stewing?

A: The first pot of new brine will have a strong spicy taste and will not be soft. In order to prevent the finished product from eating strong Chinese herbal medicine flavor, the material package should be removed when stewing.

6. Don't put other soy sauce seasonings to make it delicious?

A: I think soy sauce is easy to cause oxidative discoloration and blackening of chicken skin. So I only use sugar color for this roast chicken. The chicken itself is full of umami flavor, and there is a combination of monarch and minister in the spice. Finally, a handful of monosodium glutamate was added, so no other seasonings were needed.

7. Q: Is it too long to cook?

Answer: This kind of laying hens is just a little bland. I summed up this time through a lot of experiments. This kind of laying hens can be boiled for one and a half hours and stewed for eight hours.

8. Didn't you say that sugar is ten pounds and four ounces? Why did you only put a catty this time?

A: The main function of fried chicken is to color and then remove the fishy smell, so when we adjust the color of brine, it is good that the brine is light brown, and the color does not need to be too heavy.

~ tips for making braised chicken ~ 1. When putting salt, be sure to add salt after the soup boils, and sprinkle salt where the soup boils, so that it can melt quickly. Chicken is not crisp enough if it is not cooked and salted.

2. the honey water on the chicken should be evenly applied, so as to prevent the fried chicken from blooming.

I usually put a pair of spices in pig's head brine when I make soup. When the goods are salted again, the next pair. But the roast chicken didn't do this, because the roast chicken is fresh, has little smell and doesn't need so much seasoning.

4. Try to use laying hens. I didn't add fried oil to this marinated soup. The laying hens have a lot of oil. If the pot is boiled more, there will be more and more oil.

Finally, the secret of braised chicken delicious should not only be entangled in the addition of seasoning, sometimes putting too much seasoning will be counterproductive. I think pure natural food is better. Reasonable use of spices, strict technological process, and experiment according to my method, I believe you can also pickle a good roast chicken flavor.

That's a good question There are many spices in brine, and different spices produce different flavors. How can it smell good when pickled? This also depends on the choice of raw chicken. Some people like to eat something slightly tender, such as braised Sanhuang chicken. The marinating time is short and the meat is tender. Some people like to eat old hens. They take a little longer to marinate, but they are tough and delicious. Brine has different time and taste. The braised chicken here is usually stewed old hen. This will make the taste richer and more unforgettable. Therefore, raw materials are also important carriers, and raw materials and spices complement each other. All right, let's talk about how to do it.

Salt water spice. Spices can be divided into three types: smell, taste and look. Smell is the smell of the spice itself, which can cover up the fishy smell of the real thing, and taste is also taste. Spices can add flavor to food and soup. Look is color. The color of spice itself can change the color of food and make it look better. Seasoned chicken is also relatively simple. Illicium verum, Cinnamomum cassia bark and Alpinia officinarum are needed to enhance the flavor of meat, and then Radix Angelicae Dahuricae, Fructus Tsaoko and Pericarpium Citri Tangerinae are added to remove the fishy smell. Color, sugar and yellow gardenia can show attractive colors.

Delicious and delicious, so chicken is what we call delicious. So I need to know all the steps, so I'll talk about them briefly. Blanch the chicken in cold water, put it in a pot, add ginger wine, cook for 2 minutes, and clean the pot for later use. Color, 4 gardenia, add 500 ml of water, and simmer for 10 minute. Boil the gardenia water for later use, stir-fry until the sugar color, prepare 200 grams of rock sugar, put 50 grams of water in the pot, put the rock sugar into the boil, stir-fry until the color is purple, and then add the gardenia water and stir evenly for later use. Then medicinal materials: 20 g of star anise, 20 g of cinnamon, 20 g of galangal, 20 g of angelica dahurica, 20 g of tsaoko 10, 20 g of dried tangerine peel, 20 g of pepper 10 and 20 g of fennel. Soak them in clean water for more than 1 hour. Amomum tsao-ko can be shelled and seeded, because its seeds are bitter. Then drain the water for later use.

Heat 300 grams of oil in the pot, add ginger and onion knots, stir-fry until fragrant, and add vanilla and stir-fry for one minute. Take the pot to the marinated soup pot and add some water to pour it on the chicken. Add the right amount of sugar to the pot, and then add salt to taste. When it is adjusted, you can enter the chicken. Old hen, simmer for 45 minutes, insert it with chopsticks, and it will be fine if there is no water.

Chicken is nutritious, delicious, tender and very delicious. Chicken is also the meat we often eat in our life. We will buy some chickens here for the Spring Festival. Generally, bittern is indispensable for cooking chicken, such as star anise, angelica dahurica, tsaoko, galangal, dried tangerine peel and cinnamon, but everyone cooks braised chicken with different seasonings.

I believe many people like to eat chicken, and I like to eat chicken very much. I just cooked a meal the other day. During the Chinese New Year, we will kill some chickens here, marinate them and eat them when we have guests after the Chinese New Year. Before, our family raised chickens, which were more delicious and delicious. They are all outside now, and we will buy some chicken to eat when we come back. Let's share the best seasoning for making chicken sauce.

1. What is the best seasoning for cooking chicken sauce? 1. Chicken is nutritious, delicious and delicious. There are many kinds of chicken practices, such as sauce chicken, brine chicken, rose brine chicken and so on. , are very delicious. Different bittern practices are different, so are seasonings and seasonings. Eating habits are different in every place, and everyone's preferences and tastes are different.

Generally speaking, the bittern used for roast chicken is indispensable for star anise, angelica dahurica, tsaoko, galangal, dried tangerine peel, cinnamon and so on. Star anise is rich in aroma and sweet in fennel, and it is also the soul of braised chicken stew. Angelica dahurica can mainly remove fishy smell, while Cinnamomum cassia, Amomum tsaoko and Amomum tsaoko can remove fishy smell to relieve boredom and increase appetite. Alpinia officinarum can enhance the flavor of chicken, and dried tangerine peel can enhance the flavor.

Step 1: Prepare the ingredients: chicken, onion, ginger, onion, cooking wine, Amomum tsao-ko10g, Amomum villosum 30g, angelica dahurica10g, dried pepper 40g, star anise 60g, cinnamon 3g, kaempferia 3g, pepper 20g and geranium 65550.

2. Wash the chicken viscera, rinse it several times, rinse off the blood, put it in a basin, add onion, ginger, onion slices, cooking wine, thirteen spices and salt, wipe it evenly inside and outside, and marinate it for 2 hours.

3. Soak the above spices in water for one hour to remove odor and impurities. Spices can also be selected according to your own preferences. After soaking, wash it and put it into the seasoning bag.

4. Add two Jin of chicken oil and two Jin of salad oil to the wok, fry the chicken dry, remove the oil residue, add coriander, onion, ginger slices, garlic and onion, stir-fry until fragrant, drain and remove. Put the chicken oil aside.

5. Prepared soup stock 10 kg, that is, soup stock cooked in advance with pig bones, chicken racks, etc. Season and color with salt, chicken essence, monosodium glutamate, rock sugar and stir-fried sugar, and then put it into the seasoning bag.

6. Pour the cooked chicken oil into it, stir well and boil. After boiling, simmer for half an hour. Wash the chicken after pickling, blanch it in cold water, add ginger slices and cooking wine, boil it over high fire, skim off the floating foam, blanch it and rinse it off.

7. Put the chicken in the brine, marinate for half an hour with low fire, and turn off the fire for 2 hours, so that the chicken will be more tasty and taste better, and the marinated chicken will be ready, beautiful in color, soft and delicious.

Summary: The method of making braised chicken is very simple. You can cook it yourself at home. It's simple and delicious. You can marinate several slices at a time, keep them in the refrigerator and heat them when you want to eat. But the method of making braised chicken is different in every place, and the spices and seasonings used to make braised soup are also different. You can put spices and seasonings according to your own taste.

Hello, I'm glad to answer your question. Let me introduce myself briefly first. I have been engaged in Lanzhou beef noodle industry for many years, not only making pasta, but also making braised dishes.

In fact, in the production of many braised dishes, braised chicken is very simple, because poultry ingredients are easy to taste. Generally, ingredients that are easy to taste can make a good taste with less spices and seasonings. Just pay attention to the characteristics of braised chicken ingredients and keep the fresh flavor of chicken to the greatest extent.

The personal homepage has a series of video tutorials made by Lanzhou Lamian Noodles and various recipes shared by Lamian Noodles.

The key points of braised chicken production also said that the key points of braised chicken production are to ensure the fresh and fragrant characteristics of chicken, and generally frozen chicken is used as a pot-stewed dish. Frozen products like this usually have a lot of odor, so if you want to make a braised chicken without odor, you need to add some spices to remove the odor from the chicken, and at the same time, you need to use some auxiliary methods to remove the odor.

The first method: soaking in water.

Soak the chicken in cold water for more than 4 hours, and soak the blood in the chicken through the soaking process, because the odor in the chicken mainly comes from the blood in the chicken.

The second method: pickling treatment.

In the production of pot-stewed vegetables, pickled meat ingredients have two purposes. One is to remove the odor of meat ingredients, and the other is to make the pot-stewed vegetables tasty. Here, our main purpose is to get rid of the peculiar smell in chicken, so we can evenly spread onion Jiang Shui and proper cooking wine on chicken and marinate it for several hours.

The third method: blanching.

Personally, I don't think it is necessary to blanch all the ingredients in the marinating of meat ingredients. Many people habitually blanch all the ingredients, which can remove some blood from the meat, but lose the meat flavor of the meat. If the smell of meat is not very strong, I don't recommend blanching. If the smell is strong, be sure to blanch it. Such as the internal organs of some animals.

Regularly share some methods of making marinated vegetables and the formula of marinated vegetables seasoning.

Fresh and fragrant chicken and fragrant brine are the best match. Although there are many kinds of brine for chicken, there are also many different types of braised chicken practices. Personally, I think the brine prepared according to the characteristics of meat ingredients is the most attractive. Therefore, among many brines, the brine with fresh and fragrant characteristics is the most suitable for roast chicken.

Key Tip: Good brine doesn't need a lot of spices. In some recipes with dozens of spices, the main taste source is only those spices, while many other spices are only a few. Too many spice combinations tend to suppress the meaty taste of the ingredients, and the braised dishes made in this way are not good.

It is better to choose the seasoning of braised chicken in this way.

In order to highlight the characteristics of fresh and fragrant chicken, fewer combinations of spices were selected in the compatibility of spices.

20g of angelica dahurica, 20g of dried tangerine peel, 20g of cinnamon, 20g of star anise, 20g of licorice, 50g of dried ginger, 20g of vanilla, half of clam, 5g of clove, 0g of fennel15g, 0g of tsaoko10g, 0g of pepper15g, and codonopsis pilosula.

The collocation of the above spices has several characteristics, such as deodorization, deodorization, flavor enhancement and refreshing of chicken spices.

Share the practical skills of dry food, explain the use skills of spices and the preparation methods of various foods.

The seasoning part in the brine is selected as follows

When most people learn to cook braised dishes, they focus on seasonings, but in fact, the seasonings of a braised dish are as important as seasonings. Only people who have really cooked braised dishes know that choosing the right seasoning can improve the taste of braised dishes qualitatively, while many people who have not actually operated braised dishes generally only talk about some theories of seasonings, and these theories can't make a good taste at all. Generally, the pot-stewed dishes cooked by pot-stewed shops will put a lot of fresh seasonings. These fresh seasonings can not only add flavor to the ingredients, but also remove the odor of meat ingredients, so it is impossible to make a good-tasting pot-stewed dish with unfamiliar seasonings.

0/50g of salt/kloc-,500g of soy sauce, 250g of fish sauce, 70g of chicken essence, 70g of sugar color, 50g of crystal sugar and 70g of carved wine. "You can add 65438+ 0-2g of delicious king to each catty of meat".

Personal homepage has detailed video tutorials and recipes of Lanzhou Lamian Noodles. You can go and have a look if you are interested.

Preparation of brine broth

If the finished pot-stewed vegetables want to be delicious, the taste should be enough first. There are four flavor sources of Lu Wei: the meat flavor of meat ingredients, the spicy flavor of spices, the fresh flavor of seasonings and the mellow flavor of broth. The reason why the pot-stewed dishes made by pot-stewed restaurant are delicious is that the meat in the brine is strong enough, and the pot-stewed dishes made at home are not good enough in broth or brine, so even if the same formula is used, the taste of pot-stewed restaurant can not be made. Therefore, if the pot-stewed vegetables want to be delicious, the production of broth must be willing to cut materials.

A stick bone, half an old hen "can also be replaced by chicken skeleton", 50g of ginger, 50g of dried tangerine peel 15g of onion.

Soak the bones and old hen in water for more than 4 hours, then wash them, put them in 20 kilograms of cold water, skim off the floating foam after boiling with strong fire, turn to low heat, then add ginger, green onions and dried tangerine peel and cook for about 4 hours, take out all the ingredients and keep the soup for later use. At this time, the broth is less than 20 kg, add some water.

Share some seasoning recipes of marinated vegetables regularly, and explain the skills of making various soups and using seasonings.

Chicken marinated in this brine is the best, as well as the matters needing attention in the selection and treatment of ingredients.

Generally, it is best to choose laying hens as the chicken for stewing, because the meat is fragrant and chewy, and it has been boiled and soaked. Moreover, when cleaning the chicken, it should be noted that the chicken head should be cleaned, because there will be a lot of dirty things in the chicken head, including blood in the nostrils, so when cleaning, you can squeeze the sides of the nostrils with your fingers to squeeze out the remaining blood. Remember to clean the inside of the chicken mouth.

Marinating process

1, stir-fry the above seasoning with salad oil, add appropriate amount of onion and ginger, and stir-fry until the seasoning is fragrant.

2. Pour the fried spices and oil into the broth, and then add all the seasonings to flavor and color the broth.

3. Add the chicken, simmer for 40 minutes after the fire is boiled, and choose whether to continue marinating according to the maturity of the chicken.

4, marinated chicken soaked in salt water for one night, the taste is more sufficient.

Prompt; The production of pot-stewed vegetables pays attention to three-point halogen and seven-point bubble, so the key to delicious pot-stewed vegetables lies in the brewing of pot-stewed vegetables.

To sum up, it is not because you put some spices or some seasonings that you want to make the pot-stewed dishes delicious. The formation of good taste should be the result of the fusion of various flavors. Whether it is braised chicken or other meat ingredients, the use of spices should be based on a premise. Under the premise of ensuring the meat taste of meat ingredients, some spices and seasonings should be appropriately added. The use of spices is only a part of the formation of the taste of braised dishes, so don't exaggerate the effect of the use of spices, and the use of spices is equally important.

The personal homepage has a series of video tutorials made by Lamian Noodles, Lanzhou, and the sharing of various recipes in Lamian Noodles. I regularly share some cooking and recipes of marinated vegetables, explain the skills of using seasonings, share the practical skills of dry food, and explain professional food production.

1. Seasoning: star anise 75 ginger100g, tsaoko 25g, licorice 40g, cinnamon100g, clove 25g, galangal 25g, dried tangerine peel 25g, Siraitia grosvenorii, peanut oil 40g, ginger100g.

2. Blending: put the spice into the nerd, tie it, and put the red yeast rice into the belt. Heat a casserole over medium heat, add peanut oil, add onion and ginger, stir-fry until fragrant, add seasoning, red rice and medicated belt, cook for 30 minutes, and take out onion, ginger and foam.

3. Features: dark brown, rich in aroma, making a general pot-stewed taste.

If you want to cook braised chicken well, the key lies in its bottom material. Looking for spices has its unique taste. How to master spices is the most important thing. There is also the need to fully integrate the bottom material with the chicken, and control the hardness of the chicken, so that the braised chicken will be delicious.

"Braised chicken ingredients" chicken (it is best not to choose old chicken), pepper, cinnamon, fennel, thirteen spices, soy sauce, vinegar, oyster sauce and salt.

Braised chicken practice 1. First put the ginger in the pot, then put the chicken in the water and filter it again.

2. Take out the filtered chicken, cut off the chicken head and chicken bottom, cut the chicken breast, and marinate cinnamon, fennel and thirteen spices in the chicken for 30 minutes.

3. put 4 pieces of rock sugar in the pot and stir fry until brown.

4. Add soy sauce, oyster sauce and vinegar to Anhui, then pour in the fried sugar and mix well.

5. Take out the seasoning in the chicken, put pepper, cinnamon, fennel and thirteen spices in a small bag and tie them with a rope. Simply put, these spices are made into a package.

6. Put the chicken in the rice cooker, put the bag in, and put the sauce that was stirred before.

7. Stew for about an hour, then add salt and stew for another half an hour. At this time, the braised chicken is completely cooked.

Secret food tips: 1. Edible salt must not be put too early, which will only make the chicken more firewood, because it will make the chicken mature ahead of time.

If you want the chicken tender, you'd better choose a smaller one. If you want to taste better, you can choose some old chickens.

3. If you stew in a pot, you have to control the heat, and it is best to choose medium and small fire to keep the toughness of the meat.

If the stewed chicken is black, you should put less sugar, because sugar will reduce its black and make it brighter.

The secret food king will expand the efficacy of braised chicken: warming the middle warmer and benefiting qi, tonifying deficiency and replenishing essence, strengthening the spleen and stomach, promoting blood circulation and strengthening bones and muscles.

Advantages: This dish contains vitamins, which greatly speeds up digestion.

Eat instant noodles! Instant noodles are made of bread and sauce, and so is salt water. If there is already brine, there is no need for other seasonings. If there is no brine, you have to start from scratch. This is the recipe (to my taste).

First stir-fry the sauce. Ingredients: Pixian bean paste, sweet noodle paste, rock sugar, onion, ginger, garlic, and lobster sauce. Oil consumption, soy sauce, spice powder (star anise, cinnamon, fragrant leaves, kaempferia kaempferia, dried tangerine peel, etc. )

Steps:

Put oil in the pan, add onion, ginger and garlic with low fire, take them out when they are dry and yellow, add a little spice powder, stir constantly, add bean paste to disperse the fragrance, stir-fry until they turn red, add sweet noodle sauce, add water one minute later, and turn to high fire to boil.

Next, we put lobster sauce in the soup, using oil, soy sauce and rock sugar.

Cook the soup for a while, add the chicken, turn the heat down, add salt, cover the pot for 20 minutes and serve.

The components of the brine are: star anise 15g, Anemarrhena asphodeloides 10g, cinnamon 10g, fennel 8g, clove 5g, dried tangerine peel 10g, licorice 10g, gecko 1g, and clove 5g. Put 2 1 soy sauce and good water into the whole package. There are two Jin of soy sauce and one Jin of water. No need to put salt and monosodium glutamate, just put the chicken in and cook it.

A 20g of Alpinia katsumadai, 20g of nutmeg, 5g of clove, 35g of fennel, 5g of angelica dahurica, 30g of Alpinia officinarum, 20g of star anise, 25g of cinnamon, 35g of sliced hawthorn (sliced cooked fresh hawthorn to dry), 35g of fragrant leaves, 25g of licorice 10g, 25g of Amomum tsao-ko, and 0/5g of dried tangerine peel/kloc-0, preferably.

B soy sauce 200g, Nestle Meiji fresh soy sauce 50g, oyster sauce 20g, rock sugar1500g, salt 750g, monosodium glutamate 350g and cooking wine 50g.

C. chicken skeleton 1500g, water 25kg.

D ginger slices 150g, raw onion 100g, coriander, celery, green pepper and onion 50g each.

E. salad oil 100g.

Making:

1, put salad oil in the pot, fry material d for 30 minutes until fragrant when it is 70% hot, cook material c for 20 minutes, and take out material d. ..

2. Wrap the material A in gauze to make a bag, put it in the soup cooked in step 1 and simmer for 2 hours. Take out the bag and chicken bones with a colander and add the material B for seasoning.

Features:

The color is red and bright, and the taste is salty and slightly sweet. Scope of application: It can be used for curing duck head, duck neck, pig's trotters, pig's belly, pigeon and rabbit meat. Don't forget to put onions when cooking, and a plate of spicy chicken with brine was born. Chicken nuggets are cooked but not rotten, convenient to eat, bright red in color, fresh and tender in texture, strong and fragrant in taste, spicy and delicious, and sweet in taste. Eating with wine is really delicious! No wonder it's famous!

Materials:

Fresh chicken, a portion of bittern juice, soy sauce, light soy sauce, crushed rock sugar, star anise orange peel, licorice, ginger, onion and garlic.

Exercise:

1. Cook ginger, onion and chicken for about 15 minutes (half cooked), pour out, and drain for 5 minutes.

2. Cook the oil (Jamlom) until fragrant. Put the above materials and seasonings under garlic and cook the chicken for more than 20 minutes. (Don't cover it) When cooking,

Be patient and pour the juice back and forth on the chicken with soup.

3. finally, you can serve the table.

This is what I learned from the owner of the pot-stewed restaurant! 2 pieces of star anise, cinnamon 1 piece, fennel 1 pinch, pepper 1 piece, 2 pieces of cardamom, tsaoko1piece, 3-5 pieces of fragrant leaves and 5 5- 10/piece of dried pepper. You can also go directly to the supermarket to buy a special seasoning package for pot-stewed flavor, which is better than making it yourself.