Fresh chicken is a traditional famous product in Yichang City, Hubei Province. Fat chicken is used as raw material. After the whole chicken is slaughtered and cleaned, it is marinated with various seasonings, and the soup, spices, rock sugar and other seasonings are added to boil. Then move the small fire (fire) to the chicken with thick juice and put it on the plate. Bright color, mellow and original flavor. As a chicken dish that eats the whole chicken, this dish can be said to be a "big dish". It is also the main course of the hotel finale. Then many people will think that the cooking process of this dish is very troublesome and can't be cooked at home. For those who have this idea, I can tell you that "the idea is wrong". Apart from using more materials, the operation of this dish can be said to be very simple. As long as there is a tutorial, it is clear at a glance.

Fresh chicken tastes pure, so there are some requirements to meet this requirement. First, because it is afforestation and burning, it must be covered and cannot breathe. The second feature is that the added raw materials, especially seasonings, should contain rock sugar and yellow wine. Also, do you know how the fairy chicken got its name? There was no exact timer in ancient times, and there was time for cooking to mature. There is no exact time, neither too ripe nor too ripe, so people burn incense to measure the time. After burning three strands of incense, the chicken becomes better, so it is named "fresh" chicken.

[presiding fee] rooster 1000g.

6 fresh abalones, 6 pig's trotters, hand-grabbed mushrooms 10, and 20g onion and ginger.

50 grams of soy sauce, 50 grams of sugar color, 30 grams of oyster sauce, 50 grams of braised juice, 50 grams of yellow wine and 3000 grams of boiled water.

Illicium verum 3g, fennel 2g, clove 2g, geranium 1g, licorice 1g, Yangjiang 2g, white paper 2g, rape1g..

[Detailed operating procedures]

1. Prepare a fresh rooster and cut the chicken feet of the rooster with a knife.

2. Turn over the other side and cut the chicken's ass with a knife.

3. Prepare a toothpick and poke both sides of the corns with the toothpick. Because, if you don't poke the corns, fried food will explode.

4. Prepare soy sauce, color the chicken with soy sauce, and spread the soy sauce evenly on the chicken.

5. Burn the oil in the pot, the oil temperature is 60% hot, put the chicken in the oil, and then pour it on the chicken with a spoon to prevent the oil from splashing out. The chef will teach you how to cook fresh chicken, make a professional taste in a simple way, treat you to dinner once, and you will have face.

6. When the outside of the chicken is slightly hardened, turn off the lights and fry for a few minutes. Take out the chicken, light it, heat it to the sixth floor, fry again, fry until it is golden brown, and take out the dry oil.

7. Cut the pig's trotters into small pieces, heat the oil to 50%, and fry in a pot until it changes color.

8. Leave some oil in the pot, add spices and stir fry, then add soy sauce and yellow wine.

After the liquid enters the hot oil, it will be fried in the pot, and the oil will be fried. It is best to cover it with a spoon.

9. Pour in clear water, cook for 3 minutes, then remove the seasoning with a spoon, and the soup is ready.

10, another pot, put onions at the bottom of the pot, and spread it flat.

1 1. Put more ginger in the pot.

12. In addition, put the fried pig's trotters in the pot, add mushrooms and abalone.

13. Put the chicken on the top of the pot.

14. Pour the soup into the pot and add a spoonful of oyster sauce.

15. Pour half a bowl of braised pork.

16, and finally put some rock sugar.

17. After the water boils, cover the pot and stew for 3 weeks. Three weeks is about an hour and a half.

18. If you have time, you can open the lid and put the chicken on the plate.