spice formula:

5g of prickly ash, 5g of cardamom, 3g of cinnamon, 2g of dried tangerine peel, 2g of licorice, and 1g of tsaoko (cracked).

Seasoning formula: salt, monosodium glutamate, yellow wine, onion and ginger.

salt and pepper formula: 5g of refined salt, 15g of star anise and 1g of pepper.

Specific production method:

1. Food processing:

Remove the viscera and fluff of Sanhuang chicken, and rinse it with clear water for later use.

2. Stir-fry with salt and pepper:

Put 5g of edible salt, 1g of star anise and 1g of pepper into a clean wok, stir-fry with medium fire until the salt turns yellowish, turn off the fire, let it cool, and sift the star anise and pepper with a sieve for later use.

3. Pickling of ingredients:

Evenly spread the processed Sanhuang chicken with salt and pepper, especially where the viscera and meat are thick, only about 8 grams of salt is needed for each one.

after uniform application, it should be pickled for at least 4 hours in summer and 8 hours in winter. It can also be pickled overnight in any season. If the weather is hot, it can be covered with plastic wrap and put in the refrigerator for refrigeration.

4. Brine making:

Add 2kg of clear water to the pot, put it into a spice bag, boil it with medium and small fire, and marinate brine chicken in two hours.

5. brine chicken marinating:

(1) Rinse the marinated chicken embryos with water for later use.

(2) Put the boiled brine in a boiling state, and add one onion knot, 15g ginger slices, 15g salt, 5g monosodium glutamate and 3g yellow wine.

then take out the chicken head with your hands when the pot is boiling, put the chicken body into the brine, take it out after the brine fills the abdominal cavity, and control the moisture, and so on for 3-5 times. Then put both chickens into the brine, press a perforated strainer, and turn it to low heat after boiling (always keep the soup noodles in the pot open but not open), and then take out the pot after keeping this heat for 6-7 minutes.

How to eat:

Take it out of the pan, cool it thoroughly, cut it into pieces, and you can eat it directly, or you can mix the brine with cold boiled water to dilute the salt, then mix it with garlic paste, Chili oil, sesame oil and sesame oil, and then pour it on the brine chicken block.