Share the recipe of Shandong Dezhou Braised Chicken: Recipe: 12 grams of cinnamon bark, 10 grams of angelica angelica, 10 grams of star anise, 6 grams of kaempferol, 5 grams of white buckwheat, 4 grams of grasshopper, 6 grams of tangerine peel, 6 grams of nutmeg, 4 grams of grass fruit,

6 grams of cumin, 4 grams of pepper, 2 grams of cloves, 2 grams of Amomum villosum, 20 grams of ginger 1: Initial processing: Select 4 white-striped chickens that are about 1 year old and about 2.5 pounds after slaughtering, and remove all the impurities in the abdominal cavity.

Remove the fine hair on the skin, rinse clean and set aside; :2: Pan Chicken Texas Braised Chicken has a very unique shape. First, hold the chicken firmly with your left hand, pick up the chicken leg with your right hand, place the leg bent in the palm of your hand, and place the index finger of your right hand on the calf.

Insert the leg into the abdominal cavity, then use the same method to insert the other leg into the abdominal cavity, take out the crook of the right leg from the crook of the left leg, cross the legs to fix it, and then push the chicken belly backwards.

Hold the chicken head with your left hand, hold the left wing with your right hand and insert it from the knife edge under the chicken head, take it out from the mouth, pull out the tip of the chicken wing, and then use the same method to take out the other wing and plate the chicken.

Set aside; 3: Dissolve coloring honey and warm boiled water in a ratio of 1:4, and then apply the melted honey water evenly on the chicken. This step must be applied evenly to prevent inconsistent coloring.

Pour vegetable oil into the pot and cook until the oil temperature drops to about 200 degrees. Hook the chicken neck with a hook, put it into the oil pot, fry until the skin is golden, then remove and control the oil.

4: Prepare a brine hen, blanch it, put it into a stainless steel bucket, add 20 kilograms of water, simmer for about 4 hours, add 280 grams of salt, 15 grams of rock sugar to make a soup for later use 5: Boil the chicken and plate it before

Place the chicken flat in the pot, with the chicken head facing outward and the chicken butt facing the center of the bucket. Arrange it in a circle clockwise, then pour in the old soup, add the ingredients bag and old ginger, cover it with a grate, put a heavy object on it, and cook over high heat.

After boiling for 10 minutes, reduce the heat to low and continue cooking for about 50 minutes, then turn off the heat and simmer for 5-6 hours.

6: After a long period of braised chicken, the braised chicken will be extremely crispy. If you are not careful when fishing out the chicken, it will be "missing arms and legs". Therefore, you need to be extra careful when fishing out the chicken. It is best to prepare a small tray to support the bottom.

fish out.

7: Clear soup and old soup will become more fragrant as time passes. Cleaning and maintenance are required after each chicken is cooked.

The method is to use a slotted spoon to remove the dregs, then heat the old soup over slow heat until it boils but not boiling, then use a spoon to skim off the upper layer of foam. Pay attention to the spoon moving close to the surface of the soup to ensure that only the foam is skimmed off and not the soup.

After skimming, add a small pot of water and continue to boil until it is boiling but not boiling. Use the same method to skim off the upper layer of foam. After cleaning twice, the old soup becomes clean and clear.

The key to this process is to "start in time when it is boiling but not boiling." If you wait for the old soup to boil and the foam disperses with the soup, you will not be able to clean it up.

After cleaning, boil the old soup and let it sit.

The key to making: After the braised chicken is taken out and placed on a plate, some juice will slowly leak out. This juice is very precious. Do not pour it away. Instead, pour the leaked soup back into the old soup to enhance the freshness and flavor.

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Still following the old rules, here is a family version of the general stewed vegetable recipe for your reference. Calculated based on 20 kilograms of cooked old soup in one pot (single kilogram): star anise: 20 grams, cinnamon 15 grams, grass fruit 10 grams, kaempferia 10 grams,

2 grams of cloves, 20 grams of cumin, 10 grams of angelica, 15 grams of white buckwheat, 15 grams of grasshopper, 15 grams of tangerine peel, 10 grams of licorice, 20 grams of fragrant fruit, 10 grams of angelica, 10 grams of bay leaves, 10 grams of galangal, plus

20 grams of dried shiitake mushrooms and 20 grams of Sichuan peppercorns. This amount is difficult to weigh and proportion in grocery stores. Friends can increase the multiple and then take it back and divide it evenly, or ask the boss to break it for you (note that it is not fine, just beaten)

into large particles), then divide evenly into bags for later use.

Use one portion of this spice when making new brine. If you brine vegetables in the future, if you brine less each time, put the spices in the pot and cook for 15 minutes. When the aroma is strong, take it out and save it for next time. If you brine too much, just let the spices continue to brine.

Braised in the pot with the meat.