I, marinade

1.1 kg of salt with a frying pan on a low flame stir-fry until discolored, out of flavor, pouring out into the Tongrentang five-spice powder (available in herbal stores) 30 grams of mixed flavor can be, this marinade can be marinated in 15. 2. will be the old chicken (chickens should be selected to raise

year-old hens) slaughtered system, into the fried five-spice salt inside the outside, rubbing repeatedly, the salt penetrate the chicken 1.5-2 hours, water rinse attached to the chicken, put in cold water. Repeatedly rubbed, the salt penetrates into the chicken, marinated 1.5-2 hours, water rinse attached to the chicken salt material, into the cold water, small fire boiling, skimming out the froth.

Second, the preparation of brine

The pot into the two soup 25 kg, into the ordinary soy sauce 10 kg, 1250 grams of salt, sweet noodle sauce, sugar 750 grams of seasoning, under the spices (Wicker 8 grams, Qianlixiang, betel nut slice, nutmeg, cinnamon 15 grams of cloves, 10 grams of incense, 18 grams of schizandra, 120 grams of peppercorns, cinnamon, cumin 30 grams of each, good ginger) 35 grams, 10 grams each of nutmeg and grass nut, 5 grams of grass nutmeg, 6 grams of rosmarinus officinalis, 20 grams each of allspice, lemongrass, angelica, 25 grams each of sand nut, star anise and angelica dahurica) boil on high heat.

The first time you make brine, add 800 grams of Beijing Erguotou to this recipe. Every time you brine in the future, you can add 250 grams of Erguotou, 150 grams each of green onion and large ginger. In the process of brining chicken, it is best to tie the chicken one by one with a cloth bag, and then remove the cloth bag after the brining is over and cooled.

Three, brining

Put the treated 15 chickens into the brine, boil over high heat, change to low heat and brine for 3 hours, turn off the heat and fish out.

In the process of brining chicken, be sure to use a slight fire to heat, keep the brine seems to open non-open state can be. Do not use high heat to heat, otherwise the chicken skin is easy to rupture.

Four, air-drying

Chicken with a hook, placed in a cool ventilated place air-drying 6-7 days. If it is a hotter day, you can hang the chicken into a duck drying room to air dry for about four days.

Five, smoked

Take a large iron pot, put sugar half a fried spoon, camphor tea, pepper 20 grams each, dry lemongrass 5, 5 grams of powdered sand nuts, put on the iron grate, put three chickens, cover the lid, small fire heating until the yellow smoke when the fire can be turned off. When guests order, tear it into small pieces.

Air-dried chicken recipe two

I, air-dried chicken raw materials:

Farmers free-range small rooster 10 (each weighing about 850 grams), the secret marinade 22 kg, brine 35 kg.

Two, the secret marinade recipe:

Carrot slices, onion pieces, parsley section, parsley section, mountain celery section of 150 grams each, lemongrass 120 grams, Gold Label Soy Sauce 800 grams of the King, 40 grams of Rose Dew Wine, dill 60 grams of dill, 30 grams of bamboo slices, 300 grams of salt, 150 grams of monosodium glutamate (MSG), 50 grams of powdered sand ginger, 20 kg of water.

Three, brine mixing technology:

Brine raw materials:

A material (keel, net hen 2 kg)

B material (star anise, allspice, cinnamon, licorice, 8 grams each, nutmeg, ginger, lemongrass, dried chili pepper, 10 grams each, 6 grams of pericarp, 12 grams of grasshopper, dill 40 grams of dahuric dahuric dahurian dahuric dahuric dahuric dahurian dahurian dahurian dahurian dahurian dahurian dahurian dahurian dahurian dahurian dahurian dahurian, 15 grams of sand nuts, cumin, cloves (25g each)

C (200g each of green onion and ginger, 50g of carrot, 80g of parsley, 100g of cilantro, 30g of green onion, 20g of ginger)

D (30g of rock sugar, 750g of Haitian Golden Soya Sauce, 450g of Ajisoy Sauce, 300g of monosodium glutamate (MSG), 50g of Haitian Golden Soya Sauce, 30g of red bean curd water, 50g of rose wine, 400g of salt, 400g of chicken broth, 50g of soy sauce, 50g of soy sauce, 50g of red bean curd water, 50g of rose wine. grams, 400 grams of salt, 40 grams of chicken essence, 150 grams of Beijing Erguotou), 1,500 grams of chicken fat, 1,500 grams of salad oil (100 grams of actual consumption).

Making of brine:

1) A material into the boiling water in the boil net blood water, put into a stainless steel bucket, add 35 kg of water boiled over high heat, change the fire boil for 8 hours, filter out the broth standby.

2) B material into the pot, stir fry 3 minutes over low heat, remove, wrapped in gauze.

3) add salad oil into the pot, heat it to 50%, add C material and fry it for 5 minutes, then wrap it with gauze.

4) the B material, C material into a stainless steel bucket, add the filtered soup boil, high heat boil 20 minutes, remove the B material, change to medium heat boil 2 hours, remove the C material, under the D material, simmer for 20 minutes, and finally add the chicken oil can be adjusted