Exercise:
Food preparation
Hen 1 1250g, honey 30g, pig fat 75g, oyster sauce 50g, ginger 35g, carved wine 100g, onion strips 35g, light soup 125g and monosodium glutamate 5g.
Production steps
1. Slaughter the chicken, blanch it in boiling water for about 2 minutes, take it out to remove fluff and dirt, then roll it again, take it out and dry it until the skin is dry. Apply oyster sauce first, then apply bee skin. Slice pork fat, put the remaining oyster sauce, honey, monosodium glutamate and two bowls of soup into a bowl to make a sauce.
2. Heat the wok with strong fire, stick the pork fat slices on the bottom of the wok, and fry until there is oil secretion, that is, put the eggs on the meat noodles. Stir-fry until the legs are slightly yellow, add ginger and onion and mix well.
3. Continue to add Huadiao wine, fry it slightly, drain the juice, cover the lid, boil it with strong fire, and leave the fire; Wait until the temperature drops slightly before returning to the furnace. Repeat this for 8 times, and the sheep turns over the chicken for 3 times, that is, each side needs to leave the fire mouth twice; It takes about 12 minutes to stew the fire repeatedly, and 1 time to leave the fire mouth, and it takes 3 minutes to uncover.
4. Remove ginger, onion and oil residue, take out the chicken, cut it into pieces, put it into the shape of chicken when placing it on the plate, and pour the original juice on the surface.
Matters needing attention
Carved chicken is stewed and roasted for 8 times, which takes about 12 minutes. It tastes good, but the meat is crisp and tender, so it is more authentic.
Cantonese cuisine is one of the four major cuisines in China, with the reputation of "eating in Guangzhou".