The first paragraph; 1, take a soup bucket, add 30kg of clean water, put a stick bone 1 0kg, an old hen and 2kg of chicken oil, and cook with strong fire until the soup turns white, then add soy sauce1kg, 500g of salt, 500g of monosodium glutamate, 50g of crystal sugar150g and a little of red yeast powder. Add spice bags (nutmeg 50g, pepper 50g, licorice 50g, Amomum villosum 50g, dried tangerine peel 30g, fragrant leaves10g, galangal10g, dried meat10g, clove 5g), onion, ginger 80g each, white wine 50g, and white wine 50g.

2. Prepare sweet and sour juice; 500g of rice vinegar, 250g of white sugar, 5g of salt15g and 0g of soy sauce10g are boiled in a clean pot.

3. Slaughter and clean the broiler, add the sauce soup and simmer for 30 minutes (depending on the size of the chicken), and simmer for 20 minutes until it is mature and deboned.

4. Place the cooked broiler on the chopping block, with the abdomen facing up, smash the chicken bones with the back of a knife, and then pour a layer of water starch on the chicken skin. Heat the wide oil in the pan to 60% heat, fry it in the broiler for two minutes until the skin is crisp, and take out the oil control. Put 200 grams of sweet and sour juice in the pot, and add a fried chicken to medium heat? Until the soup is thick, stir-fry and continue? Taste, just take the pot.

5 Broilers are fried with water starch first, which can make the chicken skin crisp, and the frying time should not be too long, otherwise the broiler meat will become hard and the color will be black.

Formula of crispy chicken (1 10 chicken)

Ingredients 1

Kaempferia kaempferia 25g. 50 grams of citronella. 50 grams of pepper

50 grams of cumin. Senecio scandens100g. 200 grams of pepper

25 grams of cardamom. Xiangguo 50g Chili100g

250 grams of licorice. 50 grams of fragrant leaves and 50 grams of bark

Amomum villosum 50 grams. White pepper 100 gram 50 grams of radix aucklandiae.

50 grams of codonopsis pilosula. Cinnamon150g clove 25g

Amomum tsaoko 50g angelica dahurica100g galangal150g.

250 grams of fennel. Angelica sinensis 25 g dried hawthorn in Shandong 150 g

Ingredients 2

70 kg of water, 6 kg of salt, 2 kg of onion, 4 kg of garlic and 2 kg of sugar.

2.5kg of monosodium glutamate and 0.6kg of maltose/kloc-0.

Boiling: proportionally pour water and Chinese herbs into a stainless steel barrel, cover it, bring it to a boil with high fire, and then turn it to low fire for 45 minutes. When it's time to turn off the fire, take out the residue and keep the soup for later use. Mix salt, monosodium glutamate, sugar and maltose in proportion, and put them into the soup while it is hot and stir to melt. When the soup cools down. Add chopped onion, ginger and garlic into the soup.

Pickling; Soak the chicken in clear water to remove the blood, remove the dry water, lay it in a container with the back down, and spread a layer of chicken and a layer of soup. Be even, and so on. Finally, pour all the remaining soup into the container, and then cover it. (Note: The soup must cover the chicken, and it can't be tasted when exposed. In summer, the curing temperature should be controlled or put into the refrigerator for curing, and the refrigerator should be kept fresh.) Summer curing time 14-1 15 hours. Winter curing 17-1 18 hours (the curing time can be adjusted as appropriate according to the difference of salt seasoning of each VII).

According to different places, it can also be coated with a layer of wet starch, flour, raw flour and baking powder, with the ratio of 2. 1. 1. 1

Heat the oil to 160℃, add an onion and fry until golden brown, then take it out.

When the oil is warm to 160 degree fried chicken 14 minutes, take out and control the oil.

This formula can be used to fry chicken legs (the frying time of chicken legs is 9 minutes) or duck (duck time 17-1 18 minutes, and duck does not need to hang wet starch.

Crispy chicken can be dipped in spicy powder or salt and pepper tomato sauce.