Barbecue is a common cooking technique in Shandong cuisine. As a top-grade dish in the imperial chef, grilled meat also represents the complex technology of Shandong cuisine, which generally needs to be heated in more than two ways to be regarded as authentic grilled food. Therefore, it is necessary to cook with a big fire and simmer with a small fire. Wu Zetian and Wen Zetian. The orderly braised chicken in Texas in martial arts embodies the essence of braised chicken.
In the early Qing Dynasty, the transportation of grain was busy, and Dezhou became the transportation hub of Imperial Road. Just like the roast chicken on the train today, the ancients also needed food supply, so there were old people selling roast chicken with baskets by the canal. In ancient times when there was no vacuum preservation technology and preservatives, it was absolutely satisfying to eat a fresh and delicious roast chicken. As the prototype of braised chicken, roast chicken began to accumulate popularity.
The pace of the times has entered the 20th century. With the opening of Jin-Pu Railway (now beijing-shanghai railway) and Shide Railway (Shijiazhuang-Dezhou), Dezhou, as a railway interchange, became an important railway hub in North China at that time, and version 2.0 of roast chicken began to appear around the railway station square, gradually catching a ride on the railway.
manufacturing method
1. Slaughter: Cut the trachea of live chickens over 750g, drain the blood, scald them with hot water at about 65 degrees Celsius, remove chicken feathers, peel off the old skins of legs, mouths and claws, then cut them from the buttocks, take out the internal organs and drain the blood.
2, plastic surgery: chicken legs dish up, claws inserted into the abdomen, wings crossed out of the mouth, looks like a "duck floating on the water."
3. Cook and fry: coat the chicken evenly with sugar, and then fry it in a boiling oil pan until the chicken is golden yellow.
4. Stew ingredients: Before cooking, put an iron grate at the bottom of the pot to prevent the pot from burning, and then discharge the processed chicken into the pot according to its age and tenderness, and mix it with the soup to prevent the chicken from floating. When cooking, the fire is boiling, the fire is simmering and the oil pressure is floating. Stew the chicken for 6 to 8 hours and the old chicken for 8 to 10 hour.
Braised chicken in brown sauce is mainly boiled with the old soup in the original pot, and a new soup is prepared in proportion. The ingredients are pepper, aniseed, cinnamon, clove, angelica dahurica, tsaoko, dried tangerine peel, tri-naphthalene, Amomum villosum, ginger, fennel, soy sauce, sugar and salt. The braised chicken made in this way is complete and beautiful in appearance, golden and red in color, and soft and palatable in meat.