Raw materials:

Illicium verum19g, Cinnamomum cassia12.5g, Carthamus tinctorius12.5g, Cinnamomum cassia, Rhizoma Kaempferiae, Fructus Tsaoko, Glycyrrhrizae Radix, Radix Angelicae Dahuricae, Flos Caryophylli10.9g, and Rhizoma Citronellae.

Prepare a sandbag, put all spices into the sandbag and rinse with tap water.

Make brine

Raw materials:

Clear water 10 kg, pickle salt about 4 kg, onion 38 g, ginger 38 g, spice package 1 package.

Exercise:

Add water to the pot, add salt and stir while heating. Turn off the fire until there is a layer of salt powder on the water surface and a layer of salt on the bottom has not melted. Add onion, ginger slices and spice bag, and the fragrance in the spice bag can be blended with the fragrance of vegetables and spices with residual temperature.

Pickled chicken

Raw materials:

It can be a hen that lays eggs or an old hen.

Exercise:

Wash the chicken with clear water, and then take out the internal organs. After washing, soak in salt water for two hours. The spice bag can remove the fishy smell and increase the flavor.

Preparation of Pepper Chicken Brine

Raw materials:

4,000 grams of clear water, 5 grams of red pepper, 2 grams of angelica dahurica, 3 grams of fragrant leaves, 5 grams of star anise, 5 grams of gardenia, 5 slices of hawthorn, appropriate amount of onion, appropriate amount of ginger, appropriate amount of carved wine, chicken essence10g, monosodium glutamate10g, chicken powder10g, and concentrated chicken juice/0g.

Exercise:

1. Put spices into sandbags and clean them with clean water.

2. Cut the red branches (it is easier to be excellent), put them in clean water, add spices and oil, and add chicken.

3. Bring the fire to a boil, turn it to low heat, and burn for 15 minutes, then start seasoning (add salt, monosodium glutamate, chicken essence and chicken powder).

4. Burn for 45-50 minutes for about 60 minutes. If you want to taste better, stew 15 minutes.

Take out the cooked chicken and take a quick shower with cold water.

6. Take out the chicken that has been bathed, let it cool, divide it into several pieces, and then tear it by hand.

7. Put the torn chicken into the pot, pour pepper juice (boiled chicken stock), and add appropriate amount of rattan pepper oil and pepper oil to increase the hemp flavor and fragrance. Then we sprinkle onions.

8. Oil treatment. Add green and red pepper rings, knife-edge peppers and green and red peppers to the bowl. Heat the oil in the pan, saute the small ingredients and pour them into the plate.