Goubangzi smoked chicken. Goubangzi smoked chicken in Liaoning Province has a history of nearly 1 years, and it has a unique flavor and is well-known in the domestic market. Formula of raw materials (calculated by 4 chickens): 5 grams of pepper, 5 grams of spiced powder, 5 grams of spicy powder, 5 grams of cardamom, 5 grams of Amomum villosum, 5 grams of kaempferia kaempferia, 15 grams of cinnamon, 15 grams of angelica dahurica, 15 grams of cinnamon, 15 grams of clove, 15 grams of dried tangerine peel, 1 grams of tsaoko, 25 grams of fresh ginger and 25 grams of monosodium glutamate. If there is no soup stock, double the amount of various seasonings. Production method: 1. Material selection. One-year-old healthy cock is selected, and the chicken is shaped after slaughter, which is roughly the same as that of roast chicken. 2. Cook the chicken. After shaping, the chicken is first soaked in the seasoned soup, then put in the pot and put in order. Boil for 2 hours with slow fire, add salt when it is half cooked (the amount of salt should be determined according to the season and the taste of local consumers), and cook until the meat is rotten and even shredded. Step 3 smoke. Smoke it while it's hot. Brush the cooked chicken with a layer of sesame oil first, then put it into a pot with a net curtain. When the pot is slightly red, add sugar, tightly cover the pot for 2 minutes, turn the chicken over and then cover it tightly, wait for 2-3 minutes, then take it out of the pot and smoke the chicken with a ditch. [] Features of the finished product: bright red color, fragrant taste, tender meat, rotten and even silk. Goubangzi smoked chicken origin Goubangzi smoked chicken began in Guangxu period of Qing Dynasty. It is said that the founder was Liu Shizhong, and Guangxu moved to Goubangzi Street, Beizhen County, Liaoning Province, from his native Anhui in the 25th year, which is now the town of Goubangzi. Liu used to sell smoked chicken in his hometown in Anhui, but he still worked as a smoked chicken when he arrived in Goubangzi. In order to make smoked chicken delicious, he added flavoring drugs at the suggestion of the local old Chinese medicine doctor, and improved the processing technology and formula, and the quality was obviously improved. The name of "Smoked Chicken Liu" spread all over western Liaoning. By around 1927, the number of shops processing Goubangzi smoked chicken had increased to more than a dozen, among which Du, Qi, Sun, Zhang and Ma were the most famous. The way to smoke chicken with tea is as follows: 75g of tender chicken, 1g of ginger, 15g of melon leaf, 5g of refined salt, 15g of shallots, 25g of brown sugar, 25g of soy sauce, 1g of rice crispy rice, 2g of Shaoxing wine, 15g of sesame oil and 3g of pepper. Production process: 1. 1 grams of onion is cut into sections, and the other 5 grams of onion is made into fine powder with pepper and salt, and made into onion salt and pepper for later use; 2. Slaughter the chicken, drain the blood, scald the hair, operate from the back, remove the internal organs and chicken gizzards, wash and drain the water, evenly sprinkle the chicken with onion, pepper and salt, and marinate for 2 minutes. Peel the chicken, put the skin down in a bowl, put the onion and ginger slices on top, add soy sauce and soju, steam in a cage until it is 8% mature, take it out and pick off the onion and ginger; 3. Break the rice crust into pieces, put it in a wok, sprinkle with vegetable leaves and brown sugar, put the grate on the rack, put the chicken skin up on the grate, cover the lid tightly, smoke the tea leaves with medium fire first, and then smoke it with high fire for a while until the smoke is exhausted. Open the lid and brush the chicken with sesame oil. Chop the chicken head, chicken tip and chicken leg claws, cut the chicken body into pieces 5 cm long and 3 cm wide, pat the chicken bones and chicken legs loose at the bottom, plate the chicken pieces according to the original shape of the chicken, put the chicken leg claws on both sides before putting the chicken head, and smoke the chicken with tea. Cooking skills: 1. Choose tender chicken, on the one hand, it is easy to cook and taste, on the other hand, the smoked chicken tastes good, neither old nor firewood. 2. The mastery of the heat is the key to the taste of chicken, and the time is short, and the tea is not fragrant; Time is long, and it is easy to taste. 3. The chicken skin is up and evenly colored. Flavor characteristics: 1. Guapian tea is produced in Lu 'an area of Anhui Province, and Qishan is the best, and the tea is fragrant. 2. The chicken in this dish is golden and pleasing to the eye, with delicious meat, smoky flavor with the fragrance of melon and tea, and unique flavor. The practice of smoking chicken in Harbin smoked chicken is a special product of Zhengyang Building in Harbin, which has a unique flavor. Formula of raw materials: raw materials: fat and tender hens are required. Accessories: the standard for preparing the soup stock is: 1 kg of clear water, 8 kg of granular salt, 3 kg of soy sauce (raw juice), 5 g of monosodium glutamate (the concentration of the soup is about 5 degrees in Pomei, with soy sauce in light color and salt in light taste), 4 g of pepper, 4 g of aniseed and 2 g of cinnamon (all three seasonings are put into a white cloth bag, each * * *. After the soup stock is prepared, put it in the pot and heat it. Production method: 1. Slaughter: After the chicken is slaughtered, the feathers and internal organs of the chicken are completely removed, the chicken feet are bent and put into the chicken belly, and the chicken head is clamped under the chicken leg. 2. Soak: soak the slaughtered chicken in cold water for 11 or 12 hours, and take it out to control the water. 3. Tightening: Put the chicken into the boiling soup and tighten for 1 ~ 15 minutes. After taking it out, control all the blood of the chicken, and then remove the foam floating on the soup and discard it. 4. Cooked: Cook the chicken in the old soup again. The temperature of the soup should always be about 9℃. After three or four hours, cook it and take it out. 5. Smoking: Put the cooked chicken in a smoking drawer and put it into a smoking pot or stove. For the preparation of tobacco source, 1.5 kg of white sugar (brown sugar, syrup, and soil sugar are acceptable) and .5 kg of sawdust are mixed evenly, and then they are placed in a smoking pot to burn the bottom of the pot, and the mixture of sawdust and sugar is burned to make it smoke, which is smoked on the cooked chicken to make the outer layer of the product dry and discolored. Smoked for 2 minutes, taken out, and smoked chicken in Harbin. Sauce-fried smoked chicken recipe ingredients: smoked chicken 4 grams, yellow sauce 4 grams, green garlic 5 grams, vegetable oil 8 grams (about 8 grams of actual consumption), monosodium glutamate 5 grams, Jiang Shui, sesame oil 15 grams each, and sugar 2 grams. Production method: 1. Slice the smoked chicken slices, fry them in vegetable oil which is heated to 7%, and then pour them into a colander to filter out the oil. 2. Fire the frying spoon again, heat up 25g of vegetable oil, add yellow sauce and stir-fry a few times, add white sugar, then cook cooking wine, then add monosodium glutamate and Jiang Shui, add smoked chicken slices and green garlic pieces together when stir-frying into thick juice, stir-fry a few times and then pour in chicken oil. Characteristics of the dish: the color is purplish red, and the chicken is tender and tender.