Ingredients:

125g of fat chicken, 15g of shrimp slices, 1.5g of garlic paste, 1.5g of chopped green onion, 1.5g of pepper powder, 1g of sweet and sour, 1g of syrup, 25g of white brine, 25g of wet starch and 15g of peanut oil.

Production method: 1. Slaughter the chicken, take out the eyeballs, dig out the chicken lungs, and soak them in a boiling water pot for about 1 minute.

Take them out and wash the oil slick, fluff and dirt. 2. Put the chicken in a pot of boiled white brine, simmer it until it is six-cooked, take it out, pull the wings away from the chicken body

, put it in the pot and simmer it until it is just cooked, take it out and pour the chicken body with boiling water to wash away the salty taste. 3. Hook the chicken's eyes with an iron hook, pour the bran slurry < P > on the chicken with a spoon, evenly dip it in syrup, and then hang it in a cool and ventilated place to dry for about 2 to 3 hours. When the chicken is clean, it can be fried. 4. chop the chicken

off its neck first. Heat a wok with high heat, fry it until it is medium-cooked, add the chicken head and fry it until golden brown, that is, pour in the shrimp slices and fry them together until the shrimp slices float and the chicken head turns red. The end of the wok is away from the fire

, and the chicken breast is placed in the graben and put back into the oven. When the oil is heated to 4%, the chicken is supported by the graben, fried while swinging, put back into the oven, add garlic, onion, pepper powder, sweet and sour,

thicken with wet starch, and put into two small dishes. 5. Cut the chicken into pieces immediately after frying, first cut the head of the chicken, then cut the body of the chicken, and build the prototype of the chicken on the dish.

Note: 1. The chicken should be drenched with syrup evenly, especially at the bottom of the wing. Otherwise, the

epidermis is different in depth after frying. 2. When frying chicken, don't burn too much and the oil is too boiling, otherwise the skin is burnt and the meat is cooked; If the heat is too small and the oil temperature is insufficient, it will not be colored, and the skin will not be brittle. 3. Wipe the chopping board dry when cutting the chicken, and don't stick it on the chopping board with the chicken skin facing upwards, otherwise it will affect the brittleness and beauty of the chicken skin.

flavor characteristics: 1. crispy chicken is one of the commonly used techniques in cantonese cuisine, and it can be made into a dish after two processes. First, soak the fried raw materials in white brine or soak them in fire.

Then coat them with malt syrup, dry them (about 2 hours), and then fry them. Famous dishes include "Two Crispy Fried Chicken" and "Crispy Fried Ducks".

2. "Crispy fried chicken" is a famous dish in Guangzhou. In 195s, Salt Fire Chicken, Wenchang Chicken, Taiye Chicken and Crispy Chicken were called "Four Famous Chickens" and enjoyed a good reputation both at home and abroad. Its cooking method is unique,

the chicken skin is red, the shrimp slices are white, the skin is crisp, the meat is fresh and the bones are fragrant, which is the traditional flavor of Cantonese cuisine.