Jiangnan Baihua chicken practice

Jiangnan Baihua chicken is a traditional dish in Guangdong Province, belonging to the Cantonese cuisine. This dish white green red bright, crisp and soft texture, light and cool flavor. The original Guangzhou Wenyuan Restaurant's specialties. Below, I share with you how to make Jiangnan Hundred Flowers Chicken, come and learn it!

Ingredients

A Qingyuan chicken, 400 grams of shrimp gelatin, 50 grams of crab meat, an egg white.

Seasonings

Salt, sesame oil, sesame oil, wine, dry powder, wet powder, pepper, raw oil in moderation.

Method Steps

1, the chicken slaughter net, in the back of the chicken from the neck to the tail end of the neck, from both sides of the chicken wings Xu chicken skin peeling, cut down the chicken head, wings, chicken tail first steamed spare.

2, remove the fat in the chicken skin, the whole chicken skin flat on the cutting board, with the tip of the knife poke a few small holes

, so that the chicken skin after steaming is not overly contraction, and then the outer skin of the chicken down flat, and then in the inner skin of the chicken to shoot thin dry powder.

3, the shrimp glue and crab meat mix well, coated in chicken skin, to slightly over the chicken skin, and finally with egg white to stuff the chicken skin on the shrimp and crab meat smeared until smooth.

4, boil the pot of oil to 6% heat, into the ?3? fried to golden brown, fish up, the oil temperature to 7% heat, and then into the ?3? forced out the oil inside, hand over the cutting board cut into three strips, each strip and then cut into the Japanese character type 8 pieces of the chicken skin upward, with the head of the chicken, the wings, the chicken tail with the Sheng into the dish, laying into the chicken in the original shape can be served.