Ingredients: 1 tender hen (1 1,000 g), especially the big yellow (yellow mouth, yellow feet, yellow hair) hen.

Accessories: 50 grams of diced chicken, 0/00 grams of lean meat/kloc-,50 grams of shrimp, 30 grams of diced cooked ham, 400 grams of lard, 20 grams of diced mushrooms, 4 pieces of fresh lotus leaves and 3000 grams of jar mud. Seasoning: Shaoxing wine 50g, salt 5g, soy sauce 100g, sugar 20g, chopped green onion 25g, etc.

Exercise:

1. Remove the hair, viscera and wash the chicken. Adding soy sauce, yellow wine and salt, pickling for 1 hr, taking out, grinding Flos Caryophylli and Fructus Anisi Stellati into fine powder, adding Jade Fruit powder, and smearing on chicken;

2. Put the pot on a big fire, add lard, heat it to 50%, add chopped green onion, Jiang Mo, diced chicken, diced lean meat, shrimps, diced cooked ham and diced mushrooms, then add Shaoxing wine, salt, white sugar and soy sauce, stir-fry until it is raw, cool it and put it into chicken belly;

3. Put a flap under each armpit of the chicken, then wrap the chicken body tightly with pig net oil, wrap it with lotus leaf, wrap it with cellophane, wrap it with lotus leaf outside and tie it tightly with fine hemp rope;

4. Grind the jar mud into powder, mix it with clear water, spread it evenly on a wet cloth (about 1.5cm thick), then put the tied chicken in the middle of the mud, pick up the four corners of the wet cloth and wrap it tightly to make the mud stick firmly, then take off the wet cloth and wrap it with wrapping paper;

5. Put the wrapped chicken in the oven and bake it for 40 minutes with high fire. If the mud cracks, you can plug the cracks with mud, bake it with high fire for 30 minutes, then bake it with low fire for 90 minutes, and finally bake it with low fire for 90 minutes;

6. Take out the roast chicken, knock off the mud on the chicken surface, untie the rope, remove the lotus leaf and cellophane, and pour in sesame oil.

Tip: You can also prepare sesame oil, scallion and sweet noodle sauce to dip in. This kind of chicken skin is golden yellow and orange bright, with tender meat, rich flavor, original flavor, rich nutrition and unique flavor.

Babao glutinous rice duck is made by stuffing eight kinds of seasoning materials into the duck's stomach. Of course, ducks collect a hundred kinds of smells. No wonder the Seven Duke swept it away in the whirlwind. Now there are restaurants that use this dish as the main dish to attract customers, such as the prison-themed "Zen Cool" restaurant.

Materials: 1 tender duck (about 1500g) and 100g glutinous rice.

Accessories: 75g of lean meat, 75g of raw duck kidney, 25g of ham, 25g of water-soaked shiitake mushrooms, shiitake mushrooms 10g, and half a can of pineapple.

Seasoning: ginger slices, onion strips 10g, clean eggs 75g, chopped green onion 2.5g, chicken essence 8g, monosodium glutamate 2g, refined salt 3.5g, dry starch15g, wet starch 10g, sesame oil 5g, pepper 0.5g, Shaoxing wine 25g and balsam 6g.

Exercise:

1. Cut the slaughtered unhairing duck into a small mouth from the neck, take out all the bones and internal organs, and cut off the feet to obtain the whole deboned duck; Mix lean meat with 25 grams of dry starch; Blanch the raw duck kidney with boiling water; Soak glutinous rice in clear water, blanch it in boiling water twice, and then wash it with clear water;

2. Take a pot of peanut oil, add the processed glutinous rice, lean meat, kidney, ham and mushrooms, add 4 grams of refined salt and 5 grams of chicken essence, stir well, cook 15 grams of Shaoxing wine, mix well and brew into a whole duck; Stabilize the knife edge with a toothpick, roll it with water, pierce the duck, put it into a casserole, add 3.5g of refined salt, 2.5g of chicken essence, 0/0g of Shaoxing wine/kloc-,ginger slices, onion strips and boiled water, cover and stew until cooked;

3. Take 5 grams of clean eggs and wet starch to make slurry, coat it on the brewed duck meat, and pat the starch dry;

4. Cook the pot with high fire, add peanut oil and burn it to about 150℃. Take out the duck, remove the bottom of the pot from the fire, soak the duck until golden brown, and take out the remaining oil. Put it on a plate and put pineapple around it.

In addition, pour the marinated duck soup into the pot, add mushrooms, chopped green onion, soy sauce, pepper and balsamic vinegar, add 5g of wet starch, add sesame oil and clear oil, mix well and serve on a plate.

Beijing silver coil

After eating all the frog legs and the eight-treasure duck, Qi Gong used a "silver coil" to deal with Guo Jing, calling it "more delicious than a duck". I only know that Huang Rong lived in Peach Blossom Island in the East China Sea since childhood and learned a good cooking skill, but I don't know when this "Silver Axis" was introduced to old Beijing. It is a rare food now.

Ingredients: 500g flour.

Accessories: 50 grams of flour fertilizer, appropriate amount of alkali, 50 grams of sugar and 50 grams of oil.

Practice: 1. Mixing flour fertilizer with water, pouring flour into dough, covering with wet cloth, and fermenting;

2. After the dough is cooked, simmer slightly, add white sugar and alkaline water, and knead evenly repeatedly (alkaline water should be added one by one until the dough is smooth and not sticky);

3. Stretch the stirred dough repeatedly until the dough strength is uniform, then wrap around 9 buttons, put them horizontally on the table, brush them with oil, and cut them into 6 cm long for later use;

4. Knead the remaining dough evenly, rub the strips, draw the agent, roll it into oval dough, put a lock of flour silk in the dough, fold the leather edge on the flour silk, and wrap the two ends tightly, which is rectangular and slightly awkward;

5. Put the silver coil in a cage and steam for 15 minutes.

Note: This kind of cake is novel and unique, soft and slightly sweet, and can be eaten with meat wonton, jellyfish skin mixed with shredded radish.