1

Farmhouse Claypot Soy Sauce Chicken

Materials:

1 Guangdong Qingyuan Chicken (net weight about 800 grams).

Seasoning:

20 kilograms of light soy sauce, 5 kilograms of rock sugar, 2 bottles of Huadiao wine, 100 grams of rose wine, 30 grams of star anise, 5 grams of cloves, 20 grams of Sichuan peppercorns, 30 grams of grass fruit g, 10 grams of bay leaves, 0 grams of cinnamon, 250 grams of licorice, 500 grams of lemongrass, 50 grams of red yeast rice, dried gecko (a live gecko is cut open from the anus to the pharynx with a sharp knife, and the chest is opened with bamboo slices. Remove the internal organs from the abdominal wall, wipe the blood with a cloth, then spread the limbs, straighten the tail, dry it over a slow fire, combine two of the same size into a pair, tie them up, and it becomes a commercially available "dried gecko". It is better to have a large body, thick and long tail, no insect damage, and dry.) 2 pieces, 400 grams of salt, 20 grams of MSG, 20 grams of dark soy sauce, 50 grams of maltose, and 50 grams each of onion and ginger.

Method:

1. Wash the chicken, drain it and set aside.

2. Put star anise, cloves, peppercorns, grass fruits, bay leaves, cinnamon bark, cumin, tangerine peel, dried ginger, licorice, and lemongrass into a cloth bag, and then tie it with a rope. into seasoning packets.

3. Take a pottery jar, put in seasoning bag, light soy sauce, rock sugar, Huadiao wine, rose wine, red yeast rice, dried gecko, salt, cover the jar with a wooden lid and place it. Put it on the charcoal stove and bring it to a slow boil over medium heat. Then check whether the rock sugar has melted. If the rock sugar has melted, cover the lid and simmer over low heat for 2 hours. Finally, add MSG for seasoning and season with old charcoal. After color mixing, brine is made.

4. Let the cooked brine cool, take out 1000 grams of the brine and put it into another earthenware jar. Place the earthenware jar on the charcoal stove and bring to a boil over high heat. Wash and control the water. Put the cleaned chicken, green onions and ginger into a clay pot and keep it at a low heat between 90 and 100°C for about 30 minutes. Then take out the cooked chicken and control the brine on the chicken.

5. Spread maltose evenly on the outer surface of the chicken and place it on a plate.

6. Before eating, the waiter will cut the chicken into 30-gram pieces, put it on a plate, pour hot brine on it and then eat. Generally speaking, to brine a chicken with a net weight of 800 grams, 1,000 grams of brine is required.

2. Spicy duck head

Method:

1. Thaw 50 pounds of duck head, unplug the throat, and rinse it under running water for 30 minutes to remove it. Remove the bloody water and drain.

2. Stuff 1 dry red pepper deep into the throat of each duck head, then 5-8 Sichuan peppercorns, blanch in boiling water, take it out and continue to brew 2 more under a trickle of water. Hour.

3. Bring the spicy brine to a boil, add the duck head, bring to a boil over high heat, skim off the foam, then turn to low heat, keep the soup noodles bubble-like, heat for 45 minutes until cooked, remove and set aside. into the tray.

Food delivery process:

After the customer places the order, put the duck head into the spicy brine for 3 minutes, take it out and cut it into two from the top, place it on the plate, and serve with Wear disposable gloves before serving.

Making spicy brine:

1. Spice bag: 60 grams of Angelica dahurica, 50 grams each of white cardamom, cinnamon and bay leaves, 36 grams of kaempferol, 30 grams of cumin, amomum villosum, Soak 20 grams each of fragrant fruit and lemongrass, 10 grams each of caoguo, lingcao, and angelica in clean water for 1 hour to remove the flavor, take it out, drain, and wrap it in a gauze bag.

2. Heat the oil in the pot, add 4 pounds of dried chili peppers and 1 pound of Sichuan peppercorns and stir-fry over low heat until fragrant and slightly burnt.

3. Pour 50 kilograms of water into the soup bucket, add 50 kilograms of broth (made from pig bones and old hens), pour in the fried dried chili peppers and Sichuan peppercorns, add the spice packets, and cook over high heat. Open, add 400 grams of salt, 300 grams of chicken essence, 150 grams of MSG, and 50 grams of sugar, stir well and serve.

3

Braised Duck Wings

Ingredients: 4 duck wings, 5g fragrant leaves, 1 star anise, 1 piece of ginger, 2 green onions, 1 small package of marinade, 1 spoon of light soy sauce, appropriate amount of salt, appropriate amount of cooking wine, 1 small spoon of dark soy sauce

Method:

1. Prepare the materials

2. Pour water into the pot, blanch the duck wings, put an appropriate amount of oil in the wok, heat it up and sauté the ginger slices until fragrant

3. Add ingredients, cooking wine, and light soy sauce. Add dark soy sauce and an appropriate amount of salt

4. Stir-fry until browned. Add water to cover the ingredients. Add the marinade bag and green onions

5. Cover and cook over medium-low heat. About 20 minutes, collect the juice before serving and put on a plate

4

Braised food platter

Ingredients: 300g pork belly, 350g chicken feet, 300g medium wings grams, an appropriate amount of ginger, an appropriate amount of green onions, 1 package of braised pork ingredients, carrots

Method:

1. Prepare the ingredients, wash the chicken feet, fry them and remove the nails. Wash the wings.

2. Wash the pork belly and cut into long sections. Prepare the ingredients, ginger, green onions, and carrots.

3. Boil the water, blanch the pork belly, middle wings, and chicken feet and wash them again.

4. Bring the stewed soup to a boil, add ginger, green onions and ingredients, add medium wings, chicken feet and pork belly.

5. After boiling, turn to low heat and simmer for half an hour. Stop the fire and soak for half an hour. Stew for about 15 minutes before soaking again.

6. Once the marinade is done, cut the pork belly and place on the plate.