Make ingredients
Ingredients: 900g of broiler.
Accessories: Amomum villosum 15g
Amomum tsaoko10g
Cinnamon10g
Chenpi 15g
Clove 4 grams
Angelica dahurica 10g
Cardamom 15g
20 grams of seasoning salt
20 g honey
Alpinia officinarum 90g
Proper amount of water
manufacturing method
1. Kill the chicken, drain the blood, put it in hot water at 60 ~ 70℃ for about 5 minutes while it is still warm, and then remove the hair, which can make the chicken clean, white and beautiful.
2. Then cut off the chicken's feet, cut a small hole above the chicken's neck with a knife to expose the esophagus and trachea, and cut a long hole of 7 ~ 8 cm between the buttocks and legs, cut off the esophagus and trachea, take out the internal organs, cut off the anus, and then wash the remaining blood stains with clear water;
3. Put the washed chicken on the chopping board, with the abdomen facing up, cut off the middle of the ribs and spine with a knife and fold it by hand;
4. Then put a small wooden stick in the belly to prop it up, then make a small mouth at the tip of the chicken's lower abdomen, insert your legs into your mouth, insert your wings into your mouth to make it semi-circular at both ends, and then dry the surface water;
5. Dry the chicken with honey water, fry it in a hot pot at 150℃ ~ 160℃ until pink, take it out, put it in another pot, add the old bittern and all seasonings, dissolve the bittern, add it, press the bamboo grates on the chicken, so that the chicken is completely immersed in the bittern, then dissolve the nitrate and add it.
6. Switch to slow fire and continue to simmer until the chicken is cooked and rotten, and take it out of the pot;
7. Prepare tools before fishing, and cooperate with your hands and eyes when fishing, so that the shape of the chicken can meet the requirements of integrity and beauty.
Cooking tips
1. Slaughter deer hair, quick and clean;
2. When marinating, it takes about 4 hours from boiling to now, and the soup used for marinating can continue to be used in the future, which is called old brine;
The proportion of honey water is 60% water and 40% honey.
Cuisine characteristics
1, this chicken is reddish, with yellowish skin, complete meat, salty and sweet, tender and delicious, and the chicken bones will fall off when touched.
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Production key
1, thaw frozen tofu, cut into small pieces and drain. Oblique section of green garlic; Chop ginger; Pepper is cut into rings.
2. Add salt, cooking wine and cornmeal to the bowl and marinate for 15 minutes. Take a small bowl, add soy sauce, bean paste, tomato sauce, pepper and water, and beat into juice.
3. Add the frozen tofu, turn it evenly, and then pour in the prepared juice until the soup is slightly dry and drizzle with a little oil.