Taste: salty and fragrant technology: fried Shanghai crispy chicken. Materials: main ingredients: chicken 1000g.
Seasoning: salt 50g, onion 12g, ginger 12g, cinnamon 12g, yellow wine 12g, fennel 24g and peanut oil 50g. The characteristics of Shanghai crispy chicken are: whole chicken, yellow color, crispy skin and fragrant meat. Teach you how to make Shanghai crispy chicken, and how to make Shanghai crispy chicken delicious 1. Hold the wings of a live chicken with your left hand and hook the chicken's right leg with your little finger so that the chicken can't kick;
2. Take a knife in the right hand and cut the jugular vein, esophagus and trachea at the throat of the chicken, so that the chicken can lean forward to control the blood;
3. Blanch the drained chicken in hot water at 60℃ and turn it with a wooden stick;
4. Heat the chicken evenly, take it out for about half a minute, put it in cold water, and pluck it quickly while it is hot;
5. Put the washed chicken on the chopping board, cut a small mouth at the front neck and waist of the right wing of the chicken with a knife, and take out the crop;
6. Then cut a small mouth near the anus of the chicken abdomen, put in two fingers, gently pull out the internal organs, and don't tear the chicken liver;
7. Rinse the chicken with clear water, and then rub it with salt and fennel;
8. Focus on abdomen, chest, mouth, etc. Put it in a container after smearing 12 hours;
9. Put the salted chicken in a container with the chicken back facing up, add seasonings such as scallion, fresh ginger, cinnamon and yellow wine, and steam in a pot for 4 hours until cooked.
10. fry the steamed chicken in hot oil until the skin is yellow and crisp, and take it out to get the finished product. The key to the production of Shanghai crispy chicken: this product has a frying process and needs about 500 grams of peanut oil.