Main ingredients:

1 chicken (about 1000g), Tricholoma mushroom 5g, ginger 5g, soy sauce 150g, salt 25g, peanut oil 1500g (actual consumption 100g), spiced medicinal materials (clove, clove, clove, clove, clove, clove, clove, clove, clove, clove, clove, clove, clove, clove, clove,

Exercise:

1. Kill live chickens, take out their internal organs and wash them with clear water. Insert the left wing of the chicken from the incision under the neck, so that the tip of the wing protrudes from the inside of the mouth and is nailed to the back of the chicken; Pin the right wing of the chicken behind the chicken. Then gently break the leg bones and cross them with the back of the knife, put two claws into the chicken's abdomen and dry the water.

2. Add 50g of caramel and water and spread it evenly on the chicken. Heat the wok and drain the oil to 80% heat. Fry the chicken until golden brown. Take out and drain the oil.

3. Add water to the pot (subject to submerged chicken), put the fried chicken into the pot, and add spiced herbs (wrapped in cloth), ginger, salt, Tricholoma, and soy sauce. Bring the chicken to a boil, skim the froth and simmer for half an hour until the chicken is crisp and rotten. Pay attention to keep the skin intact and the whole chicken intact when fishing.

Features:

The color is rosy, the chicken skin is bright, the meat is fat and tender, the aroma is fragrant and the taste is delicious.

Production skill

1. After the chicken is cooked, it should be moved to a small fire immediately after the fire is boiled, and the marinated soup should be kept slightly boiling. The heat should not be too strong, otherwise the chicken will be boiled into mud and ill-formed.

2. When ironing feathers, the water temperature should not be too hot or too cold, and it is not easy to pluck when it is too hot. The color is white after frying. If the water temperature is too cold, the color will not look good after frying.

3. Many chickens are cooked in a pot, and the degree of tenderness of the chickens should be basically the same, otherwise the tender chickens will be crisp and rotten, and the old chickens will not be cooked enough, making their flavor silent.

protect

If you haven't finished eating the fresh braised chicken, wrap it in plastic wrap and put it in the refrigerator. You'd better steam it in the pot before eating next time.

If you can't finish eating the vacuum braised chicken, seal it and put it in the refrigerator to take it out and eat it directly next time.