\x0d\ Ingredients: \x0d\ a Huazhou chicken neck, 5g of minced ginger, 5g of shredded scallion, 0.7g of refined salt, \x0d\ Chinese medicinal ingredients, 0.5g of dried tangerine peel, 0.4g of star anise, 0.5g of Ligusticum wallichii, 0.5g of angelica dahurica, 0.5g of cinnamon and 0.4g of clove \ x0d. Huazhou is called Arrow Oil, and the key to white-cut chicken fragrance lies in this sesame oil. Master is not in chicken, but in oil. \x0d\ Production process: \x0d\ ① Slice onion and ginger into fine salt and mix well, add Chinese medicine and peanut oil into the pot. Stir-fry slowly with low fire, take out after the aroma rises, and the sesame oil is finished, which can be used as an accompaniment; \x0d\ ② Wash the chicken, boil it in water, take it out twice in the middle, and pour out the water in the cavity to keep the internal and external temperatures consistent. Soak for about 15 minutes until cooked, hook it up with an iron hook, then immerse it in cold boiled water for cooling, wash off the fluff and yellow clothes, and then pick it up. Dry the epidermis, cut it into small pieces, put it in a dish and put it into a chicken shape. Pour sesame oil on it when eating, and add ginger and shredded onion. (Speaking of the most special product of Shashenghua Prefecture Nansheng Shajiang, it is difficult for other provinces to eat this kind of ginger.) You only use acanthopanax. \x0d\\x0d\ Features: \x0d\ is white with oily yellow color, with a special fragrance of cinnamon oil, and it is accompanied by some green onion flowers or melon green edges, which makes people feel green and have a big appetite. When eating, they bring mustard sauce and eat it. \x0d\ x0d \ Huazhou Sesame Chicken \ x0d \ Huazhou Sesame Chicken is very particular about raw materials and production procedures. First of all, the chicken must be a well-selected walking capon kept in rural mountainous areas, because it grows up on the ground and eats wild food in the mountains, so the meat tastes very good. Then there is a rigorous production process. Huazhou sesame chicken has two methods: steaming in water and pouring in hot soup. The steaming in water has a smooth and elastic taste, strong taste and original flavor. Hot water pouring is smooth, tender and fragrant, giving off a faint scent. Steam over water/hot water pouring is very technical. If the time/heat is not enough or too long, the taste and taste of chicken will be greatly reduced. Also, the biggest feature of Huazhou sesame chicken is the sesame oil prepared by secret recipe, which is fragrant but not dry. \x0d\ Ingredients: \x0d\ One balm for captive pheasant in mountainous areas. Materials: garlic 1 0g, dried tangerine peel 1 0g, star anise 2g, Ligusticum chuanxiong 1 0g, angelica dahurica 1 g, cinnamon1g. This kind of Huazhou local secret sesame oil is very special. In Huazhou, the basic ingredients are similar, but each family has different secret ingredients, so the flavor of Huazhou sesame oil prepared by different Huazhou people always has its special flavor elements. \x0d\ Production process: \x0d\ ① Chicken production: After the chicken is depilated and eviscerated, it is washed, steamed in a pot or poured in water until it is cooked (the heat should be well controlled), and then dried for ten minutes. It should be noted that in order to master the heat, some salt should be added to the water in advance, and its function is to make the chicken skin protein quickly solidify to form a protective film, which not only prevents the umami flavor from overflowing, but also prevents the external heat from invading too hard. When cooking, soak it every five minutes, pour out the water in the chicken cavity, and then put it in the pot. If so, it is best to cook it twice. That is to say, if you prick your leg with utensils, you will be cooked without bleeding, and you will see blood near the bone. If there is no blood at all, even if the white-cut chicken fails, the old diners will say that the umami flavor has made you cook to death. As soon as the fire is over, the chicken will get out of the water, and then the peanut oil will be swept thinly all over the chicken, which will not only increase the aesthetic feeling, but also keep it fresh and tender. Cut into chicken pieces on the cooked table and put them into a chicken shape, then serve. \x0d\ ② Preparation of sesame oil: put about 1/3 bowls of peanut oil into a pot and heat it with slow fire. When the peanut oil is heated to a certain degree (foaming), add garlic, dried tangerine peel, star anise, Ligusticum Chuanxiong, angelica dahurica, cinnamon, clove, coriander, galangal, etc. into hot oil for frying, and after the temperature is kept constant to a strong flavor, add a proper amount. When the sesame oil is dried to room temperature, it can be poured on the fried chicken. (Speaking of the most special product of Shajiang Huajiazhou Nansheng Shajiang, it is difficult for other provinces to eat this kind of ginger) \x0d\ ③ The sesame oil chicken is shaped and poured with special Huazhou sesame oil, which is decorated/eaten with coriander, and a delicious Huazhou sesame oil chicken is completed. \x0d\\x0d\ Water-proof chicken: \x0d\ Method 1 \x0d\ Preparation: Wash the chicken inside and out. Rub salt inside and outside and leave it for 20 minutes. Use about three or four teaspoons of salt on the outside, and just sprinkle a teaspoon of salt on your stomach and shake it. \x0d\ Note: This steamed chicken doesn't use any other seasoning, and the salt on the inside and outside is its taste. Friends who like salty food can put more salt on it. Most of the salt is left in the outer skin, and the chicken skin is not eaten, so even if there is more salt, it will not make the chicken too salty. \x0d\ Practice: Put the chicken on a plate and steam it in a pot. Depending on the size of the chicken, steam for 15-20 minutes. This time is very important. If the chicken is short, it will be old. It takes several times to find the pattern. \x0d\ After cooking, put the chicken oil in a small bowl and don't throw it away. Cantonese people actually dip chicken in this chicken oil. If it is too greasy, it can also be used to cook vegetables. \x0d\ Tear off the chicken skin, shred the chicken or serve the whole chicken (pay attention to hot hands) \x0d\ x0d \ Method 2 \ x0d \ Ingredients: bare chicken 1 piece (about 800g), 2 slices of ginger, 2 strips of onion, chopped ginger100g of onion. \x0d\ Method: firstly, rub the chicken body and chicken inner cavity with refined salt, then pour Shao wine into the chicken inner cavity and shake it evenly, then add shredded ginger and scallion, steam it in a cage, remove the ginger and scallion, cut into pieces, serve on a plate, and build the chicken shape again. Add oil to the wok. When the oil boils, pour the boiled oil on the chicken noodles with a spatula, saute the shredded ginger and onion, add sesame oil and mix well. Serve as a accompaniment. \x0d\\x0d\ Method 3 \x0d\ Ingredients: Wenchang chicken 1 piece (1500g or so). \x0d\ Ingredients: 50g of old salt (/kloc-crude salt over 0/0 years old), 25g of chicken powder, 25g of monosodium glutamate, 5g of pepper and 5g of sugar. Method of production: \x0d\ (1) Chicken is primarily processed (same as above), and dried. Stir-fry the old salt, crush it, mix it with chicken powder, monosodium glutamate, pepper and sugar, wipe the chicken cavity and body evenly, and marinate it for about half an hour. \x0d\ (2) Put the chicken in a small bamboo cage, and put a round dish under the cage (for receiving the raw juice). \x0d\ (3) Put the bamboo cage together with the round dish into the steaming cabinet and steam for half an hour. \x0d\ (4) When serving, cut the chicken into large pieces, pour the original juice on it, and if possible, heat it with an alcohol stove under the dish where the chicken is served, with better effect. \x0d\\x0d\ Practice 4 \x0d\ Hainan people can't have a banquet without chicken, so they have another interpretation of the practice of chicken. There are not only local boiled Wenchang chicken (also called Hainan white-cut chicken or white-cut chicken), but also imported and innovated steamed Wenchang chicken (Hainan local chicken). \x0d\ Features: Steamed chicken skin across the water is refreshing and smooth, with original flavor and fragrance. Hainan's simple approach is as follows: main ingredients: an authentic Wenchang chicken; Ingredients: monosodium glutamate and a little salt, sesame oil (according to the weight of the original chicken). Process: 1. Take blood from the chicken, depilate its hair, and clean its internal organs. 2. Apply the prepared ingredients to the whole body of the chicken evenly. 3. After marinating for a while, put the whole chicken in a steamer and steam for about 25 minutes (the waiting time depends on the size of the chicken and the strength of the steam). 4. Finally, cut the pieces and put them on a plate (as shown above), and then mix them with steamed raw juice, or pour them or assist them.