1, selected raw materials chicken. Must choose the local family free-range chicken of the year. At present, the raw material chicken is caged out of the egg chicken, chicken age of about one year, strong body without disease, no deformity, weight 2000 grams or so, after quarantine can be raw material chicken.
2, slaughtering and fading. In the chicken head and neck jaw, with a sharp knife to cut the trachea, the knife should be as small as possible, the cavity blood control net. After slaughtering the chicken body temperature has not become cold, the water will be boiled to about 60 ℃ (fingers into the scalding), will be put into the chicken soaked for about 15 minutes. Pluck the feathers in three parts: one jerk: jerk the neck of the chicken to rub the head, jerk off the claws with the outer skin and wings; two push: push down the breast and back feathers with the palm of your hand. Three picking: pick off the residual feathers. Scalding dip should pay special attention to the constant temperature of the water, to prevent scalding stiff or scalding after breaking the skin.
3. Ripping to make type. In the chicken's anus and under the tip of the chicken's tail, pull open with a knife, the knife to the bottom of the thigh until. Scoop out the five viscera and chicken vegetarian son, tear off the abdominal plate oil, do type. First, put the left wing through the mouth and plate the head of the chicken. Next, use scissors to cut through the breast bone, break the thigh joint, and bend it to insert it into the abdominal chest cavity. Finally, the head is tied to the skin of the abdomen (traditionally with marjoram). The chicken must be soaked in cold water for 24 hours, and the water must be changed every 8 hours in summer.
4, cooking. Cooking process: First, boil the old broth to beat out the foam, put the seasonings in a gauze bag into the pot. Second, carefully put the do-type chicken into the pot, orderly arrangement. Third, with an iron net or cover pressure, such as cover light can be pressed on the top of the sinking water basin weight, do not cover the lid of the pot. Fourth, boil over high heat and froth promptly. turn the pot over in 60 minutes or so so that all the chickens are heated evenly. Fifth, cook over low heat for about 120 minutes. The standard of cooked chicken is that the leg joints are broken open, the wings are trembling, the oil is shiny, and the body is intact.
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Tea Smoked Chicken Cooking Method
Raw material: 750 grams of tender chicken
Seasoning: 10 grams of ginger, 15 grams of melons sliced tea, 5 grams of salt, 15 grams of green onion, 25 grams of brown sugar, 25 grams of soy sauce, 100 grams of rice potpourri, 20 grams of shaoxing wine, 15 grams of sesame oil, 3 grams of peppercorns
Cooking method
1. 10 grams of scallions cut into segments, another 5 grams of scallions and peppercorns, salt together into fine powder, help into the scallion pepper salt spare.
2. Chicken slaughter, drain the blood, scalding hair, human spine open knife, pull out the viscera and chicken crop, wash and drain, with green onion pepper salt evenly sprinkled on the chicken body, marinate for 20 minutes. Chicken body peeled open, skin down in a bowl, put onion, ginger, plus soy sauce, shaoxing wine, steamed to eight mature, remove, pick off the onion ginger.
3. rice potpourri broken into the frying pan is, sprinkled with leaves, brown sugar, set up the grate, the chicken skin up on the grate, cover the pot tightly, first smoked out of the tea leaves with medium heat, a few moments to change the fire smoked to the smoke when leaving the fire, the smoke dispersed, lifted the lid, and then take the chicken to brush with sesame oil. Chicken head, chicken tip, chicken legs and claws chopped down, chicken body cut into 5 cm long, 3 cm wide block, chicken bones, chicken shin pat loose padding, chicken pieces of chicken according to the original shape of the chicken on the plate, the chicken head to put in front of the chicken legs and claws to put on both sides of the dish that is complete.
Cuisine features: color golden yellow pleasant, meat is delicious, smoky flavor with melon slices of tea leaves in the fragrance, flavor unique.
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Raw material recipe (according to 400 chickens): 50 grams of pepper, 50 grams of five-spice powder, 50 grams of spicy powder, 50 grams of cardamom, 50 grams of nutmeg, 50 grams of sand nuts, 50 grams of manna, 150 grams of cinnamon, 150 grams of Angelica dahurica, 150 grams of cinnamon, 150 grams of cloves, 150 grams of tangerine, 150 grams of strawberry 100 grams, 250 grams of fresh ginger, MSG. , 250 grams of fresh ginger, 200 grams of monosodium glutamate, 1 kilogram of sesame oil, another 2 kilograms of sugar, the right amount of old soup. If there is no old soup, double the amount of various seasonings.
Methods:
1.Selection. Choose a year-old healthy rooster, slaughtered disk chicken whole type, roughly the same as the roast chicken.
2. Cook the chicken. After the whole type of chicken, first placed in the old soup with good seasoning slightly soaked, and then placed in the pot, the order of the arrangement. Boil 2 hours with slow fire, half-cooked with salt (the amount of salt should be based on seasonal and local consumer tastes), cook until the meat is rotten and even when the hook out of the pot.
3. Smoking. Out of the pot while hot smoking. Cooked chicken body first brush a layer of sesame oil, and then put into the pot with a net curtain, when the pot burns to slightly red, put sugar, the pot cover tightly for 2 minutes, turn the chicken and then cover tightly, and then wait for 2 to 3 minutes, you can get out of the pot.
Product features: bright red jujube color, aromatic flavor, tender meat, rotten and even silk.
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Bacon
Bacon is a processed product made from meat that has been cured and then baked (or exposed to sunlight). Bacon has a strong antiseptic ability, can extend the preservation time, and add a unique flavor, which is the main difference with salted meat. In the past, bacon was processed in the lunar month of December, so it was called preserved meat.
Raw material recipe rib meat 100 kilograms of sugar 4 kilograms of sodium nitrate 0.1 kilograms of soy sauce 4 kilograms of refined salt 2 kilograms of sorghum wine 2 kilograms
Methods of production 1.Raw material selection and repair of meat: choose fresh pork rib meat, boneless, cut into about 2 cm wide, about 40 cm long strip of meat, at the upper end of the piercing of a small hole to facilitate the marinade after the suspension of the rope. Wash the surface with warm water to remove any floating oil and drain.
2. Marinade: Immerse the rib meat in a mixture of ingredients, marinate for 6 to 8 hours, remove and hang on bamboo poles with string.
3. Baking: the marinated meat is hung into the drying room, heated by charcoal fire, the temperature is controlled at 50 to 55 ℃. Drying room wooden frame is divided into the upper, middle and lower three layers, such as drying room are the same day cured meat, every few hours need to be up and down the left and right to change the position, in order to prevent the drying of bad. Meat strips after about 2 days of baking is bacon finished products. If you do not use charcoal baking, daytime exposure to sunlight, the night moved indoors, continuous exposure until the surface of the oil.
There are two ways to make Sichuan bacon, one is smoked meat and the other is sauced meat.
Do sauce meat seasoning to be complete
Pick meat: cured bacon meat is very critical: must be used to sit on the pier meat, pork, two cuts of meat. These three kinds of meat fat and thin with uniform, meat quality has a sense of hierarchy, do out of the bacon fat and thin half, and have a sale. First ask the master meat seller to divide the meat into one and a half pounds a piece, such a size, and good to hang out, and easy to get into the flavor.
Instruments; in accordance with do 10 pounds of meat portion, prepare salt bar 125 grams, 50 grams of monosodium glutamate (MSG), 500 grams of sweet sauce, PI County 250 grams of bean paste (choose the texture of the drier, bean paste sea pepper is relatively fine), 50 grams of five-spice powder, 25 grams of pepper, 100 grams of sea pepper, 150 grams of sugar, 150 grams of cooking wine, 25 grams of pepper.
Making: first, put the salt bar in the pan and fry hot, then put all the seasoning into the pan and fry hot, fry the flavor, and finally put the cooking wine, stir well. Spread the seasoning evenly on the meat while it is hot, put the meat in the pot, put it tightly against the squeeze, and then cover the lid. After three days, turn the meat over and cover with the lid again. On the sixth day, hang it in a ventilated place and blow dry.
There is a lot of care in the ingredients for making smoked meat
The selection of meat for smoked meat is the same as for sauced meat. Only the seasoning is very simple. All you need to do is to stir the peppercorns, saltpeter, monosodium glutamate, and cooking wine (the same portion as the meat in the sauce) after frying and stirring them well, and then apply them to the meat.
The trick to making smoked meat is - the ingredients used to smoke the meat must be flavorful and the seasoning must be evenly spread. I always use fresh and wet pine boughs to smoke my bacon! You have to smoke it until the bacon turns a golden brown color. Then just wrap the bacon and put it in the fridge for a quick freeze. The preserved bacon is flavorful, but not greasy, and the slices of meat are golden brown and translucent! The first time I saw it, I had a special appetite!