2. Heat the wok, fry the smoked bacon strips and take them out. Add lard to the pot, heat it, add chicken pieces, fry until it changes color, and take out and drain the oil for later use.
3. Stir-fry the onion and garlic until the onion is cooked, then add Chili powder and stir-fry to give a fragrance, then add chicken soup, lemon juice, tomato sauce and concentrated milk to make soup, and add a proper amount of salt to adjust the taste.
4. Put the chicken pieces back into the pot and cook in the soup for 35-50 minutes until the chicken is soft.
5. Put the mushroom slices in another vegetable oil pan, stir-fry for 2 minutes, and add them to the chicken pot for stewing about 10 minutes before the chicken is cooked.
Live chicken … 10, cinnamon … 10g, sugar … 15g, dried tangerine peel … 10g, star anise … 10g, fennel … 2g, refined salt … 65448+00g.
manufacturing method
1. Select 10 pheasant each weighing about1000g, slaughter, bleed, scald with hot water, depilate, wash, make a small incision on the neck by the shoulder, and take out the crop; Then wash the anal bone with water. Then the thigh bone is broken with the back of the knife, and the legs are crossed and inserted into the chicken abdomen from the opening above the anus; Then put the right wing through the butcher's knife and let the tip of the wing emerge from the chicken's mouth. The chicken's head is bent backward, nailed under the chicken's arm, and the left arm is inward, nailed behind the back, in line with the right arm. Finally, open the two chicken feet on the chicken's abdomen and press them against the chicken's abdomen. Slaughter 10 chickens according to the above method.
2. Hang other chickens in the shade, dry the water and smear the chicken with a brush dipped in maltose. Spread evenly and fry in a large oil pan until golden brown. Take it out. The remaining oil is reserved for other purposes.
3. Put enough water into the cauldron, put all the seasonings into gauze bags, tie the bags tightly, put them into the cauldron, bring the water to a boil, then add sugar and salt, adjust the taste, put the fried chicken in order, bring it to a boil with strong fire, skim the floating foam, cook for 5 minutes, turn the chicken in the cauldron up and down once, cover the pot, and cook with slow fire for 4-6 hours to remove bones and rotten meat. The marinade of boiled chicken should be properly preserved and used later. The more old gravy is used, the more fragrant it is. The seasoning package is taken out after the chicken is cooked, and then put in the next time when the chicken is cooked. Generally, it can be used for 2~3 times. If you cook 1 chicken, you can use casserole, the amount of spices can be reduced, and you can also use some marinade.