Hen 1 1250g, honey 30g, pig fat 75g, oyster sauce 50g, ginger 35g, carved wine 100g, onion strips 35g, light soup 125g and monosodium glutamate 5g.

manufacturing process

1. Slaughter the chicken, blanch it in a boiling water pot for about 2 minutes, take it out to remove fluff and dirt, then roll it again, take it out and dry it until the skin is dry. Apply oyster sauce first, then apply bee skin. Slice pork fat, put the remaining oyster sauce, honey, monosodium glutamate and two bowls of soup into a bowl to make a sauce. 2. Heat the wok with strong fire, stick the pork fat slices on the bottom of the wok, and fry until there is oil secretion, that is, put the eggs on the meat noodles. Fry until both sides are slightly yellow, add ginger and onion, mix well, add Huadiao wine, fry slightly, add juice, cover with high fire and boil, that is, leave the fire and leave the tail; Wait until the temperature drops slightly before returning to the furnace. Repeat this for 8 times, and the sheep turns over the chicken for 3 times, that is, each side needs to leave the fire mouth twice; It takes about 12 minutes to stew the fire repeatedly, and finally 1 time leaves the burner. After 3 minutes, remove the lid, remove the ginger, onion and oil residue, take out the chicken, cut into pieces, assemble it into chicken shape when serving, and sprinkle with the original juice. Note: Carved chicken is stewed and roasted for 8 times, which takes about 12 minutes. It tastes good, but the meat is crisp and tender, so it is more authentic.