Pickled sauce: half onion, 65438+ 0 celery, 6 garlic, 3 red onions, half ginger, 20 ml fish sauce, 50 g south milk, 20 ml soy sauce, 5 g salt and 50 ml rice wine.
Dipping sauce: red fermented bean curd100g, soy sauce10ml, lobster sauce100ml, seafood sauce100ml, and 30g of sugar.
The practice of hanging roast chicken
1. Add all the marinated sauces into a blender and break them. Then pour the marinade on the chicken (covering the whole chicken) and marinate for more than 3 hours.
2. Pierce 1 hook into the chicken arm, then wrap the chicken neck around the hook, and pierce 1 hook into the other arm to lift the whole chicken.
3. Boil a pot of water, lift the chicken, and pour boiling water into the pot until the marinade on the chicken is washed off (be careful not to simply put the whole chicken in hot water to avoid the chicken being cooked).
4, another pot, add red vinegar, white vinegar, maltose, stir on low heat until maltose is completely dissolved, turn off the fire.
5. Pour the malt sweet and sour juice on the chicken evenly until all the surfaces of the chicken are soaked (be careful not to immerse the whole chicken directly in the malt sweet and sour juice, so as not to affect the taste of the chicken).
6. Hang the chicken again and blow it with an electric fan for 8 hours.
7. Wrap chicken heads, chicken wings and other parts that are easy to burn with aluminum foil paper to prevent burning. Preheat the oven to 120℃, roast the whole chicken for 1 hour and take it out. Take a chopstick, insert it into the chicken from the bottom, turn the chicken over, and continue to bake for 1 hour (if there is a heat source up and down the oven, the chicken can be roasted for 2 hours without turning over).
8. Pour salad oil into the pot to 0/3 of the pot of 65438+, and heat it with low fire until you feel hot air when you put your hand on the oil (about 50℃). Pour 50℃ oil into the chicken repeatedly (pay attention to keep the oil temperature in the pot with medium and small fire), and the oil temperature will rise to about 200℃ after 15 minutes.
9. When the oil temperature reaches 200℃, there will be big bubbles in the pot. Oil will make the chicken skin brittle, and oil will enlarge the sugar color.
10, hang the soaked chicken again, drip oil for about 1-2 minutes, and cool it again with an electric fan.
1 1. Add all dipping materials into a blender and beat them into paste.
12, cut the whole chicken and put it on a plate (when the roast chicken is hung and chopped, the skin and meat should be connected together, and the skin and meat cannot be separated when it is picked up), and pour it with dipping sauce.
Tip: the whole chicken should be used as the material, otherwise the gravy will be easily lost.