The raw materials are glossy chicken (1, about 750g), yellow rice wine (4g), chestnut powder (5g), caramel (4g) and white vinegar (4g).

manufacturing process

1. Remove viscera and sundries from naked chicken (chicken should be tender), wipe off blood and soak it in prepared boiled water (two hours). Brine is made of salt, star anise, cinnamon, tsaoko, tangerine peel and water. Take out the chicken, clean it, mix it with caramel, white vinegar and chestnut powder, wipe the chicken all over, dry it, and then coat it with a paste mixed with chestnut powder, wine and vinegar.

2. Take another pot. When the lard is cooked to half maturity, while frying the head of the chicken, pour oil from the anus of the chicken into the stomach until the head is golden yellow and the stomach is hot. Then put your legs in the frying pan and pour oil all over your body. When the skin is golden, take out the knife.

First cut off the legs and wings, then cut them into two pieces from the waist, and finally cut them into small pieces in the shape of a whole chicken, arranged in two rows, with chicken breast in the middle, leg meat on both sides and chicken head in front. Season with salt and pepper. It tastes crisp and tender.

Ingredients: 10 Chicken Wings Accessories: appropriate amount of wheat flour and fried chicken powder, 1 tablespoon seasoning: appropriate amount of salad oil, cooking wine and a little pepper.

Exercise:

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1. Wash the chicken wings and put them in a large bowl, add cooking wine and pepper and mix well, then add fried chicken powder and a little water and mix well to cover the chicken wings with a layer of paste.

2. Put the flour on the chopping board, put the chicken wings wrapped in paste in the flour and roll them up with dry flour. When wrapping flour, gently press the chicken wings to make the flour more firmly wrapped.

3. Heat the oil in the pot to 60% heat (put the chicken wings into oil-tight bubbles) and shake off the excess floating powder on the chicken wings.

Then put it in the oil pan and fry it for about 3 minutes until it looks golden and crisp (chopsticks can be inserted in the wings, and there is no blood when cooked)

Fat Chai chicken 1250g, shrimp slices 15g, garlic paste 1.5g, chopped green onion 1.5g, chopped pepper 1.5g, sugar water 100g and white salt water 2500g.

manufacturing method

1. Slaughter the chicken, take out the eyes, dig out the chicken lungs, put them in a boiling water pot for about 1 min, take them out and wash away the oil slick, fluff and dirt.

2. Put the chicken in a pot of boiled white salt water, soak it in low fire until it is half cooked, take it out, pull the chicken wings out of the chicken body, put them in the pot and soak them until they are just cooked, take them out and pour them out with boiling water, and wash away the salty taste.

Crispy Chicken

3. Hook the eyes of the chicken with an iron hook, stir the rice bran slurry with a spoon, and evenly coat the chicken skin with syrup. Then, hang it in a cool and ventilated place to dry for about 2 to 3 hours. The chicken can be fried when it is clean.

4. chop off the chicken neck first. Heat a wok with high fire, fry until it is 70% cooked, add the chicken head and fry until golden brown, that is, add the shrimp slices, and fry together until the shrimp slices float and the chicken head turns red. One end of the wok is far away from the burner,

Put the chicken breast in the fence and put it back on the stove. When the oil is heated to 40%, put the chicken in the grate, toss it and fry it, put it back on the stove, add garlic, onion, pepper powder, sweet and sour, thicken it with wet starch and put it in two small dishes.

5. Cut the chicken into pieces immediately after frying. Cut the chicken head first, then the chicken body, put the prototype of the chicken on a plate and put pieces around it. Eat with sweet and sour, instant juice and Huai salt.

1. Pour syrup evenly on the chicken, especially on the bottom of the wings. Otherwise, the skin will be fried in different shades.

2. When frying chicken, don't burn it too hard and the oil is too boiling, otherwise the skin is burnt and the meat is cooked; If the temperature is too low and the oil temperature is insufficient, it will not be colored and the skin will not be brittle.

3. Dry the chopping board when cutting chicken, and don't stick the chicken skin up on the chopping board, otherwise it will affect the crispness and beauty of the chicken skin.

Material: a chicken (about1000g).

Accessories: vegetable oil 500g, salt 3g, sugar 15g, soy sauce 10g, cooking wine 15g, spiced powder 3g, pepper 2g, ginger onion 15g, syrup 30g, monosodium glutamate 0.5g and sesame oil 10g.