Formula:
Cinnamon 12g, Angelica dahurica 10g, Illicium verum 10g, Rhizoma Kaempferiae 6g, white button 5g, Amomum tsaoko 4g, dried tangerine peel 6g, nutmeg 6g, Amomum tsaoko 4g, fennel 6g, pepper 4g, clove 2g, Amomum villosum 2g and ginger 20g.
1: Primary processing: 4 white striped chickens with growth period of about 1 year and weight of about 2.5 kg after slaughter were selected, all impurities in abdominal cavity were removed, fine hairs on epidermis were removed, and rinsed clean for use; ：
2: Pan Chicken
Dezhou braised chicken has a unique shape. Hold the chicken firmly with your left hand, pick up the drumstick with your right hand, bend your leg in your palm, put your right index finger on your calf, and stuff your leg into the abdominal cavity. Then, the other leg is stuffed into the abdominal cavity in the same way, and the bend of the right leg is taken out from the bend of the left leg, so that the legs cross and play a fixed role. Then, hold the chicken belly backwards, grab the chicken head with your left hand, insert your right hand into the left wing from the knife edge below the chicken head, and take it out of your mouth.
Step 3: Color
Honey and warm water are melted according to the ratio of 1:4, and then the melted honey water is evenly applied to the chicken. This step must be carried out evenly to prevent inconsistent coloring. Pour vegetable oil into the pot and cook until the oil temperature drops to about 200 degrees. Hook the chicken neck with a hook, put it in the oil pan, fry until the skin is golden, and take out the oil control.
Step 4 adjust the salt water
A hen, blanched, put in a stainless steel bucket, add 20 kg of clear water, cook for about 4 hours, add 280 g of salt, rock sugar 15, and restrain into soup stock for later use.
5: Boiled chicken
Put the chicken in the pot, with the head of the chicken facing outwards and the bottom of the chicken rotating clockwise towards the center of the barrel, then pour in the stock, add the stuffing bag and ginger, cover the grates, press the heavy objects, and cook on high fire for 10 minute, then continue to cook on low fire for about 50 minutes, and turn off the fire for 5-6 hours.
6: Fishing for chickens
Braised chicken is crispy and rotten after being stewed for a long time. If you don't pay attention to it, you will "lack arms and legs." Therefore, you need to be extra careful when fishing chickens. You'd better prepare a small tray and take it out.
7: Clear soup
The older the soup, the more fragrant it is. Every chicken needs to be cleaned and maintained after it is cooked. The method is to fish out the dregs with a colander first, and then use a small torch to heat the soup to the boiling point, and use a spoon to skim off the floating foam on the upper layer. Pay attention to the spoon to stick to the noodle soup, and ensure that only the floating foam is skimmed, not the soup. After skimming the oil, add a small pot of water and continue to boil. Skim off the upper layer of floating foam in the same way. After washing twice, the soup stock becomes clean and clear. The key to this process is to "start in time when the soup is boiling". If the floating foam is scattered with the soup after it is boiled, it will not be cleaned up. After cleaning, boil the broth and let it stand.
Key to production: Pickled chicken will slowly ooze some juice after being fished out and put on a plate. These juices are very precious. Don't pour them out. Instead, pour the oozing soup back into the old soup, which can refresh and enhance the fragrance.
Sharing only comes from the love of food! So, don't like it but don't spray it.
As usual, I attach a family version of the general halogen dish formula for your reference.
According to a pot of 20 kg (single kg) of soup stock:
Illicium verum: 20g, Cinnamomum cassia 15g, Amomum tsaoko 10g, Kaempferia kaempferia 10g, clove 2g, fennel 20g, Angelica dahurica 10g, white button 15g, Amomum tsaoko 15g, dried tangerine peel 60. 10g Alpinia officinarum, 20g dried mushrooms and 20g Zanthoxylum bungeanum are difficult to match in a grocery store. Friends can multiply it, then take it back and distribute it evenly, or ask the boss to help you break it (note that it is not fine, just large particles), then distribute it evenly and bag it for later use.
Use a portion of this spice to make new brine. If you pickle vegetables in the future, if you marinate less each time, boil them in a pot for 15 minutes and then take out the spices for next use. If you marinate more, let the spices marinate with the meat all the time.