Now it's time to prepare the wax goods, and the market price of chicken is stable. The price of quasi-native chicken such as Sanhuang chicken is 10 yuan per catty, which is not very different from previous years. I bought it, salted it, dried it, marinated it, boiled it, fried it and burned it. I think it's more delicious than bacon, and there are more dishes.
The method and steps of preserved chicken are as follows:
The first step, salted chicken.
The best buy live chickens and slaughter them themselves, and you can get chicken blood, a delicious piece. If you really want to be lazy, buy white striped chicken, but the taste will be much worse. The reason is very simple. To make preserved chicken, it is necessary to kill and pickle the live chicken now, so as to maintain the pure taste. White-striped chicken may be left for a few days, and most of them are frozen and made into preserved chicken, which will smell like dead chicken when cooked.
Kill the chicken, blanch it, gut it, rub the inside and outside with salt, marinate it in a pot for two days, and turn it twice in the middle.
The second step is to dry the chicken.
The salted chicken is hung and dried. The knowledge of making preserved chicken is mainly in this link, which requires time and space. It will rot after a long time, and taste bad after a short time.
The correct way is to dry it in 7- 10 days. It is dried in less than 7 days, and the chicken has not had time to wax. This kind of chicken is not a preserved chicken, but a dried chicken. After more than 10 days, the chicken has rotted and smells rotten. This kind of chicken is not preserved chicken, but rotten chicken and hala chicken.
Therefore, when I saw that farmers hung the frozen chicken under the eaves, the sun could not shine and the wind could not blow, but it was ventilated and breathable. As long as the cat didn't steal and the bird didn't rob it, the chicken was naturally waxed and dried in about 10 days, and it was put away and eaten during the Chinese New Year.
Third, be a chicken.
Blister is a necessary process before preserved chicken is cooked. Winter comes slowly, and it usually takes a day to soak in clean water until it is soft and no longer hard. By the way, soak some extra salt, because when pickling chicken, in order to prevent corruption, more salt will be put in, which is not easy to go bad and lasts longer.
If it's a cold dish, put the soaked chicken directly into the marinated pot, cook the marinated soup, take it out and let it cool, chop it into pieces and put it on a plate, and give some coriander powder and Chili oil, which is an excellent side dish for Chinese New Year.
If you cook a stew, do the same thing as a chicken stew. Chop pieces and stir-fry onion and ginger, add water to cook them, or stew them. Time is one hour. After stewing, garnish with chopped green onion or coriander, and serve in a basin.
If you are cooking, you need seasonal side dishes, such as winter bamboo shoots and Pleurotus ostreatus. Stir-fried, add soup and stew 10 for a few minutes, and collect the juice and take it out of the pot. The salted chicken does not add salt to all the dishes, and there is enough salt in it.