Making the soup stock: firstly, use 30 kg of clear water, put five old hens into the fire to boil (the old hens should weld water in advance to remove blood foam), add 500 g of salt, 60 g of chicken essence, 65,438+000 g of pepper segments (Indian devil spicy), 65,438+050 g of lantern pepper and 65,438+050 g of second well strips. Spare. In the later stage, the amount of ingredients in the marinated five chickens will be reduced by two fifths, and it can be reduced appropriately in the later stage. Because the broth marinated for the first time is relatively light.

Egg handling: the old hen weighs about 2.6 kg, and the leg joints are cut off (pay attention to the tendon-wrapped scissors and try not to cut the bones, so that the vacuum packaging will not be smashed). Soak the eggs in salt for two hours or fish them out to 70% with clear water (when soaking in water, you must remove the blood foam and add a proper amount of cooking wine), and put 8g- 10g kenaf, 8g- 10g green hemp, 1g pepper and 30g rock sugar into the belly of each chicken. Spare.

Pepper chicken: pepper 25g. 25 grams of licorice. 25 grams of rice white. Peach 15g. Codonopsis pilosula 15g. Alpinia officinarum12g. 5 grams of grass bandits. Angelica sinensis 10g. Jasmine 10g. 30 grams of octagonal. 8 grams of fragrant leaves. Biba 5 grams. 20 grams of Alpinia officinarum. 5 grams of dried tangerine peel. Guo Xiang 10g. 8 grams of Amomum villosum. 5 grams of fragrant seeds. Dried ginger10g. Small eight incense 35 grams. 25 grams of cinnamon. Angelica dahurica 10g. 8 grams of cloves. Kaempferia kaempferia 15g. 5 grams of dried peppers. Cinnamomum cassia twig 15g. Five grams of acanthopanax bark.

Remember not to disturb the above ratio at will, and expand it according to the ratio+times to make it thicker.

Summary of spare materials for making pepper chicken: cold old hen 22k g( 10), (reference price 160~ 180 yuan), rock sugar, cooking wine, Yunnan green pepper (reference price 46 yuan), Hanyuan red pepper (reference price 82), Indian devil pepper and lantern pepper.

Precautions for blanching: After the frozen chicken is thawed, the internal organs of the chicken should be cleaned. Then weld water, put a proper amount of cooking wine and ginger into a pot in cold water, pour water 15 minutes or so (don't wait for the water to boil), and put it into cold water immediately after taking it out. It's best to control the water content in the ice water (so that the salted chicken skin is crisp) to see if it can be cured again.

If you don't blanch it, you can pickle it. Pickling materials: Angelica dahurica10g, Zanthoxylum bungeanum10g, Cinnamomum fragrans 5g and Senecio scandens 5g. Cook the chicken with low fire, and then clean the internal organs of the chicken. Pouring boiled water for curing for 24 hours,

Spread the chicken evenly. Note: 1, it's easier to pull chicken feathers with a musket after soaking in water, but you can do it without soaking in water, just be careful.

2, the proportion of each amplification material must be remembered (can be reduced according to your own taste)

3. If vacuum packaging of eggs is considered, the pointed part of eggs must be cleaned, otherwise it is easy to puncture the vacuum bag: bagging, chicken feet can not be exposed, and the pointed part is easy to protrude from the back of eggs.

After the chicken is cooked, it is easy to turn black in the process of cooling. The treatment method is to smear the chicken with oil in the soup pot within half an hour after taking it out, so that the surface of the chicken is not easy to oxidize and turn black.

5. Pay attention to protection during express delivery. Foam box chicken with built-in ice pack. Although the distribution cost is high, chicken is not easy to go wrong.

6. The vacuum packaging bag is 25cm*35cm.

The taste of each place is different, so you must grasp the proportion of aniseed by yourself. The aniseed we provide is no problem, but it is only suitable for our local area. The specific sweet, salty, hemp and spicy foods should be matched by ourselves.