Ingredients: 25 grams of coriander.
Seasoning: Manchu banquet seasoning 1g, onion, ginger, Shaoxing wine, starch and pepper, and egg white 25g.
Practice: 1. Remove tendons from pheasant breast, cut into chicken hair slices, and add egg white, refined salt and starch for sizing. Wash coriander, remove roots and cut into inches. Slice the onion and ginger into filaments.
2. Add oil to the wok, heat it on high fire, slightly fry the cut pheasant, and pour it into the colander to control the oil. Mix salt, Shaoxing wine, pepper, starch and soup into juice for later use.
3. Take the fire out of the pot, add the pheasant slices, stir fry with shredded onion and ginger, then cook the appropriate juice and stir fry, add the coriander and mix well. Daokou Town, hua county, northern Henan Province, is known as the "hometown of roast chicken". "LAY" Daokou roast chicken, like Jinhua ham, Gaoyou duck eggs and Beijing roast duck, ranks first in the national cuisine and is famous at home and abroad. Daokou roast chicken has the characteristics of good taste, crisp fragrance, soft rotten, salty and palatable, fat but not greasy. No need to cut with a knife. Shake it with your hand, and the flesh and blood will separate themselves. Whether it is hot or cold, it is full of fragrance. During the Jiaqing period of the Qing Dynasty, Emperor Jiaqing once visited a crossing and was suddenly excited by that strange smell. He asked the people around him, "What gives off this fragrance?" Answer left and right: "Roast chicken." After the waiter presented the roast chicken, Jiaqing was overjoyed and said, "Color, fragrance and taste are three unique". Since then, Daokou roast chicken has become a tribute of the Qing court. Zhang Bing's descendants inherited and developed the exquisite skills of their ancestors, which made the roast chicken in Yixing Store maintain a unique flavor. Since the 1970s, diplomatic envoys and foreign guests in China have been eating "roast chicken at the crossroads", which is full of praise. Canadian Prime Minister Trudeau, Zambian President kaunda, Danish Prime Minister and other distinguished guests were all amazed after tasting the roast chicken at Daokou.
Zhang Heli, Zhang Cunyou's grandfather, was a member of the provincial and county CPPCC after liberation, and was known as "the expert of roast chicken". The cordial care of the party and the government and the lofty honor given to him by the people made the vicissitudes of the old man grateful to tears. At a meeting of CPPCC 1955, he generously and unreservedly disclosed the secret recipe of his family's stunt that has been circulated for more than 300 years, which was warmly welcomed by the people. Ingredients: chicken salted Amomum villosum, cardamom, clove, Amomum tsaoko, dried tangerine peel, cinnamon, Alpinia officinarum and Angelica dahurica Production method: Material selection: chicks and fat hens growing for more than half a year and less than two years, healthy and disease-free chickens weighing1~1.25kg, sick, dead and disabled chickens are not used. Slaughtering: Slaughter the live chickens, drain the blood, soak them in hot water at 58 ~ 60℃ before cooling, and wash the chicken feathers. Skilled people can wash 1 chicken every minute. Then clean the chicken body, cut off the chicken feet, cut an opening above the chicken neck to cut off the esophagus and trachea, cut the chicken butt 7-8 cm, take out the internal organs, pull out the trachea and esophagus, and rinse. Plastic surgery: firstly, cut and fold the chicken ribs and the spine with a sharp knife, select a section of sorghum stalk, put it in the chicken abdomen, and spread the chicken body; Then cut a small round hole at the breast tip of the chicken's lower abdomen and insert the chicken leg into the hole; Insert the chicken wings into the cavity to make the whole chicken into a semicircle with two pointed ends, wash, hang up and dry the skin. Frying: evenly coat the dried white striped chicken with honey water (the ratio of water to honey is 6∶4), then put it in a hot oil pan and fry it at 150 ~ 160℃ for about half a minute until it turns persimmon red. Red-cooked chicken: put the chicken in a pot in order of size, add chicken soup, add salt water, put it in a medicine bag, press the chicken with a bamboo grate to soak the soup in half of the chicken, first boil the soup with strong fire, add about 12g of nitrate, and simmer for about 3-5 hours (the time depends on the season and the age of the chicken). Fishing for chickens: When fishing for chickens, prepare special tools first, and coordinate your hands and eyes. One hand holds a pair of chopsticks to hold the chicken's neck, and the other hand holds the straw in the chicken's stomach, so as to quickly remove it from the pot and keep the chicken's shape intact.