Practice: Boil pig's elbow in water until it is half soft, then add pepper, aniseed, onion, ginger and other condiments into the original soup, stew it with warm fire until it is soft, finally hang in flour, fry it in oil until golden brown, take it out of the pot, change the knife and put it in a plate, and sprinkle with spiced noodles.
Features: tender outside and crisp inside, delicious, fragrant but not greasy, easy to carry. If you eat it with green onions and batter, it will be more unique. Xingtai Daokou roast chicken is a famous meat product in Xingtai, Hebei Province, which won the first prize of Hebei cuisine as early as 1959. 1980 was also rated as Hebei famous brand meat food. Xingtai roast chicken originated from Kou Town, Henan Province, and is a branch of LAY roast chicken at the crossing.
Raw material formula: chicken 100 salt 2 ~ 3kg Amomum villosum 15g cardamom 15g clove 3g tsaoko 30g dried tangerine peel 30g cinnamon 90g galangal 90g angelica dahurica 90g.
Production method:
1. Material selection: chicks and fat hens growing for more than half a year and less than two years, healthy and disease-free chickens weighing 1 ~ 1.25 kg, and sick, dead and disabled chickens are not used.
2. Slaughtering: Slaughter the live chickens, drain the blood, soak them in hot water at 58 ~ 60℃ before cooling, and wash the chicken feathers. Skilled people can wash 1 chicken every minute. Then clean the chicken body, cut off the chicken feet, cut an opening above the chicken neck to cut off the esophagus and trachea, cut the chicken butt 7-8 cm, take out the internal organs, pull out the trachea and esophagus, and rinse.
3. Shaping: firstly, cut off and fold the middle of chicken ribs and spine with a sharp knife, select a section of sorghum stalk, put it in the abdomen of chicken, and spread the chicken body; Then a small round hole is cut at the tip of the lower abdomen of the chicken, and the chicken legs are crossed and inserted into the hole; The wings are crossed and inserted into the cavity to make the whole chicken into a semicircle with two pointed ends. After washing, hang to dry.
4. Frying: evenly coat the dried white striped chicken with honey water (the ratio of water to honey is 6∶4), then put it in a hot oil pan and fry at 150 ~ 160℃ for about half a minute until it turns persimmon red.
5. Red-cooked chicken: put the chicken in a pot in order of size, add chicken soup, add salt water, put it in a medicine bag, press the chicken with a bamboo grate to soak the soup in half of the chicken, first boil the soup with strong fire, add about 12g of nitrate, and simmer for about 3-5 hours (the time depends on the season and the age of the chicken).
6. Fishing for chickens: When fishing for chickens, first prepare special tools and cooperate with your hands and eyes. One hand holds the fork around the chicken neck, and the other hand holds the straw in the chicken belly with chopsticks, and quickly puts it out of the pot to keep the chicken shape intact.
Raw materials: pork belly, horseshoe water and glutinous rice.
Production process: Chop pork stuffing and horseshoe. Squeeze the mixed meat into balls, and put the balls covered with soaked glutinous rice into a steamer for steaming.
Features: white color, full rice grains, light red meat stuffing and soft and tender taste. It is a combination of staple food and vegetables.