First of all, the varieties of chickens are different: Qingyang fried chicken generally uses the local black horn pheasant in Qingyang County, and the castrated chicken generally grows within 3 months, so the muscles are tender; Yimeng cockerel was selected as Linyi fried chicken. Chicken is about one year old. Chicken is chewy and not old.

Secondly, the cooking methods are also different: the fried chicken in Qingyang is mainly sauced, and now the raw chicken is fried. After the chicken is fried with fire, ginger slices are added, and ginger is the main auxiliary material. Because you want to fry the sugar color, the taste is slightly sweet and add a little rock sugar; Linyi fried chicken is also raw fried, fried chicken with onion, ginger and garlic. Pour a can of beer and stir-fry the aroma. This essence is mainly in soy sauce. The soy sauce of fried chicken in Linyi is generally brewed by itself, which is thick and has a lasting appeal. Generally, it can't fry the taste of a restaurant at home.

All the above are serious traditional practices of Shandong fried chicken. Of course, now after the precipitation of time, everyone's practice in each store is different. I'm going to Qingdao Shengheyou Courtyard to fry a penis chef. Welcome to leave a message for guidance. There is no limit to students' willingness to learn the sea.