All the cuisines they belong to

Features golden color, original flavor, fresh fragrance and strong flavor.

The main raw materials are smooth and tender oil chicken 1 cooked cloud leg (weighing about 2.5kg)100g, fresh mushrooms100g and scallops 50g. Seasoning oil 900g (actual consumption is about 70g), cooking wine150g, salt 20g, monosodium glutamate 6g, onion 5g, ginger 5g, soy sauce 20g and sugar 20g.

The production process (1) removes the fluff from the fried chicken, chops off the claws and heads, removes the bones, chops it into large pieces (about 50g), smears a little soy sauce, puts it into an oil frying spoon that is heated to 80%, and then fries it for coloring. (2) The cloud legs are cut into pieces with the size of dominoes. Scallop, peel off the old meat, put it in a bowl, add cooking wine, onion, ginger and appropriate amount of water, steam it in a drawer, and remove the onion and ginger for later use. (3) Stir-fry the onion and ginger with hot oil, stir-fry the chicken pieces evenly, cook the cooking wine, add salt, sugar, monosodium glutamate, soy sauce and appropriate amount of water, and put the chicken pieces and soup in the jar after boiling. (4) Immediately pile the cloud legs, scallops and mushrooms on the chicken nuggets in three parts, cover them, stew them with low fire for 50-60 minutes, and take them off.

Originated in the late Ming Dynasty and flourished in the early Qing Dynasty, it was a wonderful flower-jar chicken, which was prepared by its unique porcelain jar (or special casserole) stewing process, mysterious palace medicine and local raw materials in Tengchong (this thing is also difficult to eat in Tengchong because it is difficult to make).

In the late Ming and early Qing Dynasties, Emperor Yongli of the late Ming Dynasty was driven by Wu Sangui and fled to Myanmar via Tengchong. Although it is a "dead dragon", the emperor's shelf can't be put down. After being saved by Tengchong's "great rescue" (see the article about Brother yobo's great rescue), he wanted to "be happy". Let the royal chef who fled Myanmar find something to cook locally to comfort the dragon's face.

The chef has a good eye for treasures, and he has taken a fancy to a native chicken raised by a farmer who has been grazing freely. Why is this?

Because the selection of materials is very important, we can't use the raised broilers because of reducing the cost. (It seems that the chef knows that chickens are mostly raised with hormone-containing feed hundreds of years later.) Second, chickens should not be too fat or too thin. Too fat, uneven taste, too thin, easy to go too far, did not eat the head, and the shape is not good. Third, the age of chickens is better in October. Four, choose chicken skin should pay attention to smooth, complete, if there are scars, subcutaneous blood stasis will affect the appearance.

Bleeding and plucking the selected chicken, eviscerating, (note: none of these) washing and drying. Then, give the chicken a shape (depending on the shape of the chicken) and evenly brush it with a layer of honey to color it. Fry in the pan, the amount of oil must be loose, the oil temperature should not be too high, and fish out when the chicken skin is golden yellow.

Then, it is braising, which takes the longest time and is difficult to master. Because the altar for braised chicken is specially made, it is not easy to find during the war disaster, so we use Tengchong's homemade casserole (note: the height is about 20---80cm depending on the size of the chicken, how much to choose, hehe, is it very enjoyable) and then add brine. Brine is made of more than ten kinds of Chinese herbal medicines. The medicines can't be put into the pot in bulk, but should be put into gauze bags. There are cold ginger, cinnamon, Amomum tsaoko, dried ginger, etc. The medicines are not rare and unusual, and most of them are ordinary things. The key lies in the dosage collocation and proportion, and how much dosage is used for how many chickens, which is the experience accumulated by our ancestors for generations. The amount of medicine determines whether it tastes bad, which is the difficulty in making authentic jar chicken. Otherwise what is the secret recipe of the palace.

Seal the jar, simmer for 4 hours in bank up, and stew for 3 hours, 7 hours in total. After opening and leaving the jar, its color is golden, jade-like, bright and eye-catching, its color is pure and lasting, not boring and not greasy, its entrance is fine, its skin is crisp and tender, and its mouth is full of fragrance. Tanzi chicken also has the functions of promoting blood circulation, relaxing muscles and tendons, clearing away lung heat and strengthening stomach, which is especially suitable for the elderly and children.

At this time, Emperor Yongli of Ming Dynasty only wanted to eat when he was in the head of the national disaster, but it didn't work. Finally, Wu Sangui grabbed Kunming from Myanmar and strangled it with a string. Emperor Yongli's men and others have been living in the folk for years, which has made the jar chicken return to the public. When we personally taste this delicious food, do we taste the cultural taste and historical vicissitudes?