Taste: salty and delicious
Technology: casserole
Casserole chicken production materials:
Ingredients: 750g ribs (pork belly) and 500g hens.
Seasoning: salad oil 80g, soy sauce 15g, salt 8g, monosodium glutamate 2g, cooking wine 15g, sugar 5g, starch (corn) 10g, onion 10g and ginger 10g.
Characteristics of casserole chicken;
Chicken is fragrant and rotten, and the soup is rich and delicious.
Teach you how to cook casserole chicken, and how to cook casserole chicken is delicious.
1. Cut off the head and feet of the chicken and soak it in cold water for 3 hours;
2. Soak part of the salty taste, take it out and clean it, chop it into cubes, soak it in cold water for 1 hour, take it out and drain it;
3. Peel the pork belly, cut it into fine dices first, and then chop it into fine particles with a knife;
4. Chop the onion and ginger (leave some pieces);
5. Heat the pot, add salad oil, stir-fry the chicken pieces, onions and ginger in the pot until they turn yellow, and pour them into the casserole;
6. Add cooking wine, soy sauce, sugar and water, and turn to low heat after the fire is boiled;
7. Put the minced meat into a pot, add chopped green onion, Jiang Mo, soy sauce, refined salt, cooking wine, white sugar, monosodium glutamate and water starch, mix well and stir vigorously, and knead into big balls by hand;
8. Heat the pot, put a little oil, put the meatballs in the pot and fry until both sides are yellow;
9. Pour into a casserole filled with chicken, cover the meat with vegetable leaves, boil over high fire and simmer over low fire;
10. When the chicken is rotten and crisp, remove the vegetable leaves, skim off the floating oil, pick out the onion and ginger, add monosodium glutamate, taste, cover the casserole, put a saucer at the bottom of the casserole, and take it out of the original pot.
Tips for making chicken in casserole: Chicken making method: rooster or hen, salt, pepper or cinnamon.
1. Before the chicken is slaughtered 12 ~ 24 hours, no feed is fed, only water is fed, so the bleeding is clean and the meat is fresh;
2. Throat bleeding, cut a small mouth in the crop with a knife and take out the leftover food;
3. Cut a straight incision about 5 cm long under the cloaca and gouge out the anus at the same time;
4. Put the second and third fingers of the right hand into the abdominal cavity, gently pull out all the internal organs and bring them out of the crop;
5. Each carcass (eviscerated) weighs 500g, and is matched with 29g of salt and 5g of pepper powder;
6. Knead your hands into the abdominal cavity and put the salt and pepper mixture into the chicken mouth, throat and crop wound;
7. After the salt is evenly mixed, put the chicken back on the table and press the legs down to the abdomen in a natural posture;
8. Pull the chicken head under the left wing (simple operation);
9. Press the tail feather up to the abdomen, then wrap it with the left and right wings, and then bind it vertically and horizontally with hemp rope;
10. Tie the chicken with thick hemp rope, with the back to the lower abdomen facing upwards, and hang it under the eaves or in a ventilated place under the ceiling;
1 1. The conditions in a ventilated place are: no direct sunlight; Quite airy; Dry and cool; The higher the better;
12. It can be cured in half a month; 13. Processed and mature food can be taken down in one month, with unique flavor.