Wu Xinrong, a journalist from Nanchang, reported: "It's too fast. It's like electricity. Before you see it clearly, the chicken is out of the pot." 17, 12, Master Sun Zhonglin, a chef from Zunyi County, invited by this newspaper, cooked a live chicken into pickled chicken in 70 seconds. More than a thousand citizens witnessed Master Sun's "Sanmao" killing chickens at Qianbaiwei Taste Pioneer Store in Nanchang.

70 seconds delicious pickled chicken roast.

"Get ready." Teacher Sun made full preparations for the performance. First, Master Sun prepares live chickens, raw materials, buckets, pots, chopping boards, knives, pots, spoons, oil pans, plates and other tools. Boiling water and cold water are also ready.

"Start." The host held a stopwatch in his hand and shouted "5, 4, 3, 2, 1, let's go. I saw Master Sun Zhonglin grab a live chicken, cut its neck with a knife, put it in hot water, take it out instantly, pluck its hair at a dazzling speed and clean it. Then one turned around and put it on the chopping board, cut a piece of chicken accurately with one knife, chopped it as quickly as a machine by hand, poured it into the pot, and added side dishes and seasonings. As the two flames flashed, the pickled chicken was fresh out of the pot and placed in a prepared place.

"Done." In the thunderous applause of onlookers, Master Sun has put a plate of pickled chicken in front of the public, and the host quickly pressed the stopwatch. 70 seconds, 5 seconds faster than Master Sun's last performance.

"delicious." The citizens who came to enjoy the unique performance couldn't help admiring the chicken with pickled peppers cooked by Master Sun. A senior chef also picked up chopsticks and took a bite. Then he told reporters that he felt the chicken was tender, refreshing and delicious. The whole dish is salty and delicious, because it is fast and leaves no flaws.

How fast can it run?

"Slaughter for 5 seconds, blanching 10 second, plucking 15 second, washing 10 second, cutting meat 10 second, frying 18 second, and serving for 2 seconds." After the performance, Master Sun inadvertently revealed the timetable of each process to reporters. Master Sun said that the scalding time was too short to pull it out. Too long will break the chicken skin and affect the taste of the dish. "The last stage should control the oil temperature." Master Sun said that the oil temperature must be kept at 280-350 degrees. Master Sun said that the main ingredient of this dish, chicken, is tender and sliced, with a total weight of only 2 taels, and once the wok forms a flame, the temperature will be around 300 degrees, and a few seconds will be enough to cook the seasoning and side dishes.

Master Sun said that if the process of plucking and leaking oil is accelerated, the time may be shorter. However, today's operation basically reached the expectation, but I feel that pickled chicken can be done 5 seconds ahead of schedule on the basis of 70 seconds. He thinks it took three to five seconds to pluck, clean and leak oil that day. Next, he will launch an impact in 65 seconds.

Slaughter for 5 seconds

Scalding 10 second, plucking 15 second.

Washing 10 second

Meat cutting 10 second

Stir-fried 18 seconds.

Put the plate on the table for 2 seconds.