1. Slaughtering: select large, healthy and disease-free old chickens, stop feeding for 16-24 hours, then slaughter them, remove chicken feathers, take out all internal organs and suet, and chop off head and neck, wings and claws. Skim the chicken skin and rinse it with running water. Then soak in clear water for 30-40 minutes, wash away blood stains, take out the chicken until it is clean and white, and drain it for later use.

Second, initial cooking: 65,438+00 kg of chicken, 200 g of refined salt, 800 g of sugar, 65,438+050 g of yellow rice wine, 65,438+00 g of star anise, and 50 g of ginger (ginger slices and star anise are wrapped in gauze together), put them in the pot together with the chicken, add clear water, and cook for 30 minutes on high fire. Pay attention to adding water when cooking to prevent the meat from burning.

Third, re-cooking: filter the original soup that was first cooked to remove sediment and impurities, then put it back into the pot to boil, add salt according to the above formula, and put the boneless chicken back to continue cooking. Hold the meat with chopsticks, and with a little force, the muscle fibers will automatically loosen. Add sugar and yellow wine according to the above formula, and simmer for about 30 minutes. After the soup is boiled, take it out of the pot and squeeze the meat into thick and silky floss blanks. Whether it is initial cooking or re-cooking, it is necessary to constantly skim off oil slick and dirty foam. During the whole cooking process, especially when the re-boiled soup is quick-drying, it is necessary to stop turning the shovel up and down to avoid burning the pot.

Fourth, stir-fry and loosen: brush the cauldron clean, put it into the meat floss blank, and bake it carefully with slow fire in the early stage and slow fire in the later stage. When frying to a certain extent, take out the pot and rub it repeatedly on the wooden washboard, and then put it in the pot for baking. Repeat several times until the muscle fibers become fluffy and flocculent. This step is the key to determine the quality of finished chicken floss. We should constantly accumulate experience, master the baking temperature and time, and the degree of force when flossing.

5. Finishing: The finished meat floss should be white and yellow in color, fluffy as silk, soft and elastic, fresh and delicious, and moderately salty and sweet. Can be placed on a bamboo basket, flanging and tearing some rough muscles, picking out bone chips, coke chips and impurities. After spreading and cooling, according to different specifications such as 50g or100g, 250g, take food film bags or transparent plastic boxes for sealed packaging.