1 is the main raw material for making beggar chicken.
2 Add cooking wine to the flour and mix the flour.
Knead dough instead of mud.
Wash Sanhuang chicken, add salt, sugar, cooking wine, soy sauce, oyster sauce, onion ginger, clove and star anise powder for pickling 1 hour.
5 Stir-fry shrimps, diced meat, mushrooms and bamboo shoots into stuffing and stuff them into the chicken belly.
6 Wrap the chicken in pure oil.
7 and then wrapped in cooked lotus leaves.
8 finally, roll out the dough, wrap the lotus leaf chicken and bake it in the oven at 200℃ 1.5 ~ 2 hours.
Roast chicken with wine and mud, original flavor, bright golden skin color, tender and crisp meat and fresh belly.
A hen, shrimp, diced chicken gizzards, lean meat, diced cooked ham, diced mushrooms, shrimp, pig net oil, fresh lotus leaves, wrapping paper, jar mud, Shaoxing wine, refined salt, soy sauce, onion, Jiang Mo, clove, star anise, kaempferia kaempferia, sesame oil and cooked lard.
1 Remove the claws and dirt of the naked chicken, knock off the legs, wings and neck bones with the back of a knife, put them in an altar, and marinate them with soy sauce, Shaoxing wine and refined salt for one hour;
2 Take out the chicken, grind clove and star anise, and add kaempferol to the chicken;
Add cooked lard, fried shallots and ginger to the wok, take out, then add shrimps, diced chicken gizzards, diced mushrooms, pork and shrimps, stir-fry for a few times, add Shaoxing wine, soy sauce and white sugar, stir-fry until cut, cool, put the chicken belly, put the chicken head into the knife edge, wrap it tightly under the armpit with pig net oil, and tie it tightly with fine hemp rope.
4. Put the chicken in the oven, bake it for about 40 minutes, take it out, seal the hole with wet jar mud, bake it for another half an hour, bake it for 80 minutes and bake it for 90 minutes, take it out, knock off the mud, remove the rope, put the lotus leaf on the plate and pour sesame oil.
A chicken, 2 spoonfuls of Chili powder, appropriate amount of wet clay, appropriate amount of cumin, and a roll of tin foil.
1 Clean the chicken and wipe it with rapeseed oil, cumin powder and Chili powder. Then wrap it in tin foil and cover it with a layer of soil.
Clay must be compacted, and some meat slices and potatoes can be wrapped.
3 dig the kiln, dig the soil, put the chicken and potatoes in, and seal the mouth.
4 burn the fire and add more wood.
After burning the flowers, plug the burner and stew for half an hour to remove the fishy smell. Authentic beggar chicken, the taste of nature.
6 remove the tin foil paper, which is very attractive.
knack for cooking
If you want to eat crispy chicken, stew for a while, preferably 40 minutes. When adding seasoning, cut the chicken surface with a knife, which makes it easier to taste.