Ingredients: 2 boneless chicken legs, 2 Chinese angelica, 6 red dates, a little ginger, a little onion, shredded red pepper.

Seasoning: Material A: 1 tablespoon Shaoxing wine and half a spoonful of sesame oil.

Material b: Shaoxing wine 1 bottle, vegetarian oyster sauce 1 cup, sugar 1 spoon.

Steps:

1. Wash all the ingredients, wash and drain the chicken legs, smear the ingredients A, onion and ginger, steam in a steamer for about 20-25 minutes, take them out and let them cool, leaving the soup for later use.

2. Put the ingredients and material B into the pot, boil, turn off the fire, let it cool, add chicken legs and soup, put it in cold water for rapid cooling, put it in the freezer 1 hour, then move it into the freezer for about 6 hours, take it out and cut into pieces.

2. Bai Le smoked chicken.

Ingredients: live chicken, moderate weight, plump individual, ginger, onion.

Seasoning: material A (clove, aniseed, fennel, pepper, kaempferia kaempferia, Amomum villosum, nutmeg, cinnamon, dried tangerine peel and cinnamon), salt, old chicken soup and sugar.

Steps:

1. Slaughter live chickens, bleed them, then soak them in hot water and pluck their feathers. The cut part should be under the chicken beak 1 cm, and the trimming should not exceed 3 cm. When eviscerating, cut the chicken under the right wing and at the tip of the buttock, and the trimming should not exceed 3 cm. After taking out the internal organs, wash the chicken inside and outside with clear water and drain the water. Then put the chicken leg in your stomach, put your wings on your back and put your head under your arm. It looks good.

2. Put the chicken blank into the pot, put the material A into the gauze bag and put it into the pot, add other seasonings (the proportion of salt is: about 600g of refined salt per 20kg of white striped chicken), and add the soup stock and clear water (subject to the submerged chicken). Boil the soup with high fire, skim off the floating foam, cover the pot, and simmer with low fire. The specific cooking time depends on the variety and size of the chicken, generally 1-2 hours.

3. Take out the cooked chicken and let it cool before smoking. When smoking, the temperature of the smoking pot is about 120℃, the white sugar is put into the bottom of the pot twice, and 50 grams of white sugar is put into every 7.5 kilograms of cooked chicken. Put the chicken on the iron grate, cover the pot and smoke for about 30 seconds at a time. Smoked chicken can be eaten after being coated with sesame oil or cooked soybean oil.

3. Texas braised chicken.

Ingredients: one tender chicken, 20g ginger.

Seasoning: Material A (Fructus Zanthoxyli, Fructus Anisi Stellati, Pericarpium Citri Tangerinae, Cortex Cinnamomi Japonici, Folium Cinnamomi Japonici, Flos Caryophylli, Fructus Tsaoko, Semen Myristicae, Rhizoma Kaempferiae, Radix Glycyrrhizae, and Fructus Foeniculi) 50g of maltose, 200g of soy sauce, 500g of clear water, salt and appropriate amount of salad oil.

Exercise:

1, take a bowl of maltose, add 3-4 spoonfuls of water to the bowl, dilute the maltose and stir evenly.

2. Clean the tender chicken, wash the epidermis and abdomen, and dry it for later use.

3. Put the dried chicken into maltose water, spread it evenly and take it out.

3. Put the dried chicken into maltose water, spread it evenly and take it out.

4. Add soy sauce to the pot, bring it to a boil with low fire, add material A, keep it at low fire for 1-2 minutes, then add water to boil, and turn to low fire to continue cooking.

5. Take another clean pot, pour salad oil and heat it to 80%. Fry the tender chicken in oil until golden brown, take it out and put it in a boiling pot for later use.

6. Pour "4" into a large cooking pot. It is better that the soup has just passed the chicken. If it is not enough, add a proper amount of water, cover the pot, bring to a boil with high fire, skim off the floating foam, add a proper amount of salt, and simmer for about 1 hour 15 minutes on low fire until the chicken is crisp and rotten.

7. Take out the tender chicken and put it on a plate.

4. Daokou roast chicken.

Ingredients: 1 fresh broiler, a little ginger, onion and garlic.

Brush material: honey

Marinated juice: material A (essence, Amomum tsaoko, pepper, licorice, star anise, cinnamon, Amomum villosum, cardamom, clove and fennel), salt, monosodium glutamate, sugar, soy sauce and clear water.

Exercise:

1. Slaughter the broiler, clean it, drain the water and dry the skin.

2. Spread honey evenly on the chicken skin, dry it, put it on a baking tray covered with tin foil, put it in a preheated oven, bake at 180 degrees until one side is colored, and then turn it over and bake the other side.

3. Pour water into the pot and bring to a boil, add material A, and add salt, monosodium glutamate, sugar, soy sauce, ginger, onion and garlic to boil 1 hour.

4. Remove the dregs, add the roast chicken, turn to low heat for 2 hours after the fire is boiled, soak it for 1 hour after turning off the fire, and eat it immediately.