Pan-fried elbows are tender on the outside, fragrant but not greasy, and are loved by people. The earliest chef who cooked this dish was Wang Laokun of Zhao Guanzuo in Gaoyang County, a royal chef in Tongzhi period of Qing Dynasty.

Practice: Boil the shaved pork elbow in water until it is half soft, then add pepper, aniseed, onion, ginger and other condiments into the original soup, stew it with warm fire until soft, finally hang it with dough powder, fry it in oil until golden brown, take it out of the pot, change the knife and put it in a plate, and sprinkle with spiced noodles.

features: tender inside, crispy and delicious, fragrant but not greasy, and easy to carry. If you eat it with green onions and flour paste, it is even more unique. Xingtai Daokou roast chicken is a famous meat product in Xingtai, Hebei Province, which won the first prize of Hebei Food as early as 1959. In 198, it was also rated as a brand-name meat food in Hebei. Xingtai's roast chicken originated from Daokou Town, Henan Province, and is a branch of Daokou's "Yixingzhang" roast chicken.

raw material formula: 1 chickens with salt 2-3kg of Amomum villosum 15g of cardamom 15g of clove 3g of Amomum tsaoko 3g of dried tangerine peel 3g of cinnamon 9g of Alpinia officinarum 9g of angelica dahurica 9g

Production method:

1. Selection of materials: young chicks and fat hens that have been growing for more than half a year and within two years, healthy and disease-free chickens weighing 1-1.25kg,

2. Slaughter and dissecting: Slaughter the live chicken, drain the blood, soak the chicken in hot water at 58 ~ 6℃ before it is cold, and clean the chicken feathers. Skilled people can clean one chicken every minute. Then clean the chicken body, cut off the chicken feet, cut the mouth above the chicken neck to cut off the esophagus and trachea, cut the chicken buttocks by 7-8 cm, take out the internal organs, pull out the trachea and esophagus and rinse them clean.

3. Shaping: firstly, cut off and fold the middle of chicken ribs and vertebrae with a sharp knife, select a section of sorghum stalk, put it in the abdomen of chicken, and spread the chicken body; Then cut a small round hole at the tip of the chicken's lower abdomen, and insert the chicken legs into the hole crosswise; The two wings are crossed and inserted into the cavity to make the whole chicken into a semicircle with two pointed ends. After washing, it is hung and dried.

4. deep-frying: evenly coat the dried white striped chicken with honey water (the ratio of water to honey is 6∶4), then fry it in a hot oil pan at 15 ~ 16℃ for about half a minute until it is persimmon red.

5. stew: put the chicken in a pot in order of size, add the chicken stock, add salt water, put it in a medicine bag, press the chicken with a bamboo grate to soak the soup to half of the top chicken, first boil the soup with strong fire, add about 12 grams of nitrate, and simmer for about 3-5 hours (the time depends on the season and the age of the chicken).

6. Fishing chicken: When fishing chicken, first prepare special tools, and cooperate with your hands and eyes. One hand holds the chicken neck with a fork, and the other hand holds the straw in the chicken belly with chopsticks, and quickly put it away from the pot to keep the chicken shape intact.

raw materials: pork belly, water horseshoe and glutinous rice

production process: chop pork stuffing and water horseshoe. Squeeze the mixed meat into balls, and put the balls covered with soaked glutinous rice into a steamer to steam.

features: white color, full rice grains, light red meat stuffing, soft and tender taste, which is a combination of staple food and vegetables.