Dezhou paji is famous in Shandong and even the whole country. It tastes soft and rotten, and the chicken is particularly tasty. In fact, the key reason lies in the use of these eight spices. Today, I will share these eight spices with you in detail. You can cook braised chicken at home after learning. Before it's too late, I'll serve you dry goods directly.

1, the key to the delicious Dezhou paji is the seasoning and production technology. Let me tell you what these eight spices are: first, star anise to enhance the flavor; second, pepper to remove the fishy smell; third, cinnamon to enhance the flavor; fourth, Amomum villosum to remove the chicken skin; fifth, ginger to remove the chicken skin; sixth, Amomum villosum to remove the peculiar smell; and seventh, betel nut slices to remove the greasy smell.

2, Texas braised chicken cooked at home, it is best to cook two at a time, choose two fresh Sanhuang chickens, about 5 kg, put chicken wings through the mouth, put chicken feet in the chicken's ass, and then evenly spread soy sauce, then heat the oil in the pot, the oil temperature rises to 60% heat, and evenly pour it on the chicken skin, which is called popularity in the industry. The braised chicken in Texas made in this way is purplish red in color and very appetizing.

Then we beat three small onions and a big piece of ginger together and put them in a bowl. Then we put two octagons and a handful of pepper in the bowl. Then we add the right amount of base oil to the pot. After frying these fish heads dry and fragrant, we took them out and put them on a clean cloth. Second, we put them on, two beaten tsaoko, a small piece of cinnamon, two Amomum villosum, three areca nuts and a big piece of ginger.

4. Then prepare a big pot, put the fried two chickens in the pot, add a proper amount of water, which can be three fingers wide, then pour the fried oil in, then put the wrapped big bag, and then put five crystal sugar and a proper amount of refined salt. Light soy sauce, dark soy sauce, full of color and flavor, then cover, marinate on low heat for one and a half hours, and then stuffy for two hours.

Take it out and eat it directly after two hours, or spread tin foil on the bottom of the pot, put a proper amount of sugar and tea, then put a strainer on it, put the pickled chicken on it, cover the pot and smoke for three minutes, which will make it taste better and taste better.