I. Spice Recipe

200 grams of pepper, 150 grams of star anise, 150 grams of cumin, 100 grams of galangal, 100 grams of white pepper, 100 grams of white nutmeg, 100 grams of Angelica dahurica, 80 grams of nutmeg, 80 grams of cinnamon, 60 grams of grasshopper, 6 grams of allspice, 50 grams of pungent, 50 grams of fragrant sand, 50 grams of crabapple, 30 grams of tangerine peel, Wicker 30g of Chenpi, 30g of cloves, 30g of sand nuts, 20g of lemongrass, 20g of betel nut slices, 3 Luo Han Guo. The above spices are packed into one packet and can be recycled twice by brining 20 chickens each time.

Second, the selection of materials

family free-range about three pounds of egg chicken.

Three, the initial treatment

With a blowtorch will be slaughtered to cure the white striped chicken surface fluff prairie clean, so that the chicken skin slightly yellow, tighten.

Four, marinade

1, the pot under the salt, pepper (500 grams of salt to add 50 grams of pepper), on the stove to stir fry until the pepper flavor overflowed out of the sheng out to cool.

2, the surface of the chicken in turn rubbed a layer of pepper salt.

3, with a knife from the abdominal opening into the chest cavity on both sides of the meat on each side of a cut in order to taste (be careful not to cut the chicken skin), and then use pliers from the abdominal opening of the chicken crotch bone clip off to facilitate shaping the chicken thighs stuffed into the abdominal cavity, the chicken head of the two chicken wings cross don't get up with a knife on both sides of the chicken breast and thighs of chicken thighs on each side of the chicken cut open a small opening to facilitate flavoring, and let the marinade for two hours.

4, with water to clean the surface impurities into the cold water pot blanch through, out of the opening face down, the abdominal cavity of the impurities and control net.

Five, brine

80 pounds of stock to add two bags of spices, soy sauce 12 kg, sweet noodle sauce (scooped into a small amount of broth melted into the pot, to avoid the bottom of the paste) 1500 grams of monosodium glutamate (MSG) 1 kg, boil down into the marinated chicken 20, spice packet a, add a high degree of white wine 250 grams stirred, pressed grates, weighted, boiled for two hours out of the pot, naturally cooled.

Sixth, air-drying

Hang the brined chicken in the air-drying room (temperature control below 20 ℃), shade drying for 3-5 days, to be the chicken surface air-drying, hardened meat, the color of jujube red when removed.

Seven, smoked

Pot on the shelf grates, first set into the chicken, open fire and cover, the pot will be preheated, from the grate in the middle of the gap sprinkled with 100 grams of sugar, cover and burn to the top of the smoke, 40 seconds after the cease-fire, and then simmering for 3-5 minutes can be removed from the cover