1. Initial treatment:

Slaughtered and treated with a blowtorch will be clean white chicken surface fluff prairie clean, so that the chicken skin slightly yellow, tighten. Prairie roast the chicken body, so that the skin tightened.

2. marinade

The pot under the salt, pepper (500 grams of salt to add 50 grams of pepper), on the stove to stir fry until the pepper flavor overflowing out of the sheng out to cool. The surface of the chicken will be rubbed with a layer of pepper salt in turn.

With a knife from the abdominal cavity opening into the chest cavity on both sides of the meat on each side of a cut in order to taste (be careful not to cut the chicken skin), and then pliers from the abdominal cavity opening to the chicken crotch bone clip off to facilitate shaping the chicken thighs stuffed into the abdominal cavity, the two chicken wings cross the chicken head don't get up with a knife on both sides of the chicken breast and thighs of chicken thighs on each side of the chicken cut open a small opening to facilitate flavoring, leave the marinade for two hours. Knife cutting pliers, cut through the thick parts of the meat, easy to taste. Pan the chicken lock head, to prevent breaking when brining. With water to clean the surface impurities into the cold water pot blanch through, fish out when the opening face down, the abdominal cavity of the impurities and control net.

3. brining:

80 pounds of broth add two bags of spices, soy sauce 12 kg, sweet noodle sauce (scooped into a small amount of broth melted into the pot, to avoid the bottom of the paste) 1500 grams of monosodium glutamate (MSG) 1 kg, boil down into the marinated chicken 20, spice packet a, add a high degree of white wine 250 grams stirred, pressed on the grates, weighted, boiled for two hours and then out of the pot, naturally cooled. Brining process, with a spoon inserted into the bottom of the pot, stirring the circle, so that the chicken evenly colored. Cook for 2 hours until the chicken skin is slightly wrinkled can be removed from the pot.

4. spice recipe:

200 grams of pepper, star anise 150 grams, 150 grams of cumin, 100 grams of galangal, 100 grams of white pepper, 100 grams of cardamom, 100 grams of Angelica dahurica, 80 grams of nutmeg, 80 grams of cinnamon, 60 grams of grasshopper, 6 grams of allspice, 50 grams of pungent, 50 grams of fragrant sand, 50 grams of crabapple, 30 grams of peel, 30 grams of pulverized beans, 30 grams of cloves. 30 grams, 30 grams of sand nuts, 20 grams of lemongrass, 20 grams of betel nut slices, 3 Luo Han Guo. The above spices are packed into one packet and can be recycled twice by brining 20 chickens at a time.

5. air-drying:

Hang the brined chicken in the air-drying room (the temperature is controlled below 20 ℃), drying for 3-5 days, when the chicken surface air-drying, hard meat, the color of jujube red, remove, and hang into the air-drying room to dry and harden.

6. Smoking:

Pot on the grate, first set into the chicken, open fire and cover, the pot will be preheated, sprinkle sugar 100 grams from the middle of the grate in the gap, cover and burn to the top of the smoke, 40 seconds after the cease-fire, and then simmering for 3-5 minutes can be open the lid and take out.