Ingredients: a live chicken, 50g of raw chicken oil, 50g of fermented grains, some pepper, onion 10g, salt 15g and ginger 5g.
Production method:
Slaughter chicken, remove hair, dirty belly, head and claws, drain, remove blood, remove fine hair, smear salt, mash and float all over the body: add onion, ginger, pepper, raw chicken oil, etc. Put it in a big bowl.
Use a small wooden retort, turn the grate upside down and put it in a flat pot, boil the water, put the wooden retort on it and put it in a chicken bowl: use a pointed pottery jar, put clear water on the wooden retort as a cover, and seal it with a wet cloth: keep the water boiling with medium fire: because the sealed hot air is not easy to emit, the water vapor rises.
The characteristics of fried crow: tender meat, fragrant and delicious.
Ingredients: a young cock (about 1250g), three pickled sea peppers, clean winter bamboo shoots 100g, celery yellow 50g, a few onions, a few slices of ginger, a little soy sauce, lard 100g, a little salt, a little sugar, a little vinegar and a little monosodium glutamate.
Production method: After the chicken is slaughtered, the internal organs are removed, washed, boned and slaughtered into chopstick strips about 5 cm long. Winter bamboo shoots are also cut into chopsticks about 5 cm long, celery yellow is cut into knots, soaked in sea pepper and chopped. Put the chicken in a bowl, add salt and bean powder and mix well.
After the lard is heated in the pan, put down the chicken and stir-fry it slightly, then add the winter bamboo shoots, pickled sea pepper, celery yellow, ginger and onion and stir-fry it slightly. At the same time, mix soy sauce, vinegar, sugar, monosodium glutamate and water bean powder with a little clear soup into a bowl and beat it into juice. Pour it into the pot and stir fry a few times.