Second, slaughter: hang the chicken upside down, pull the beak of the chicken with your left hand, and hold the knife in the chicken's mouth with your right hand. When the tip of the knife reaches the second cervical vertebra, quickly cut off the neck blood vessels, and then obliquely stab it into the brain at the center of maxillary fissure and the inside of the eye, destroying the nerve center of the feather muscle, making the feather easy to fall off and promoting its rapid death. This method has no incision on the chicken neck, which looks good and sells well. Perm your hair as soon as possible after bleeding. Pay attention to keep the chicken intact and don't scratch the skin.
Third, plastic surgery: first cut the wings of the chicken from the wrist joint and chop off the feet from the ankle joint. Then the class started and a long knife was cut from the sternum to the anus. It is required that the knife surface is neat and does not produce minced meat. Pull apart the chest muscles on both sides to expose the sternum, then cut the sternum with a knife and take out the viscera, esophagus and trachea. On both sides of the second and third thoracic vertebrae, the ribs and pectoral muscles were cut obliquely upward at an angle of 30 ~ 40. Be careful not to cut off the skin for the convenience of modeling. Wash the inner cavity of the chicken with clear water, and don't tear the fat and oil skin of the abdominal wall when cleaning, so as not to affect the quality of the pickled chicken. Wash the chicken and soak it in clean cold water for 4 hours to remove the blood from the body and whiten the muscles. Then cut off the beak and put a rope through the nose of the chicken to drain the water.
4. Pickling: This is the key to determine the quality of braised chicken.
1, fry salt. Add 1g star anise into 0.5kg of raw salt, pour into the pot, stir-fry until there is no steam, turn the salt to Huang Shi, take out the pot, cool and grind.
2. Make salt water. There are new bittern and old bittern. The new brine is prepared by soaking 2.5 kg chicken blood, adding 0.25 kg salt, boiling in a pot, and skimming off blood foam and dirt with a spoon. After the salt is boiled, filter the impurities with multi-layer gauze, add sugar 0. 1 kg, glucose 0.04 kg, mixed spice 0.25 kg (star anise powder 35%, cinnamon powder 25%, pepper 20%, fennel 10%, pepper powder 10%), and pepper powder. Old marinated chicken is made by repeated use and long-term storage of new marinated chicken for more than 20 times. The older the old brine, the better. Compared with new brine, it has the advantages of rich nutrition and thick juice. Skim off the floating foam every time the brine is burned, add salt, sugar and spices appropriately, and filter out impurities with multi-layer gauze to keep the brine clear.
3. Wipe off the salt. First, Daqu liquor was smeared on chicken skin and inside and outside the cavity for a period of time to remove the fishy smell. Then apply salt to the whole body (the amount of salt is 6% of the chicken's weight) and rub it repeatedly on the chicken's back, chest muscles and abdominal cavity. Especially chicken thighs, salt should be put in the palm of your hand and rubbed from bottom to top, so that the muscles are compressed and easy to penetrate.
4. First curing. Put the chicken covered with salt, with its back facing up, into a jar filled with fresh brine, sprinkle salt on the surface after filling, and flatten the chicken with a heavy object. Generally, it is marinated for about 24 hours, and can be taken out after the muscles are tightened.
5. Add salt again. Add the old bittern into Daqu liquor (5% old bittern), pour it into a bittern pot, put the chicken blank, cover it with a bamboo cover, gently press it with a stone (the chicken blank should be completely immersed in the marinade), marinate for 24 hours, then turn the chicken up and down to make it absorb the marinade evenly, continue marinating for 42-48 hours, take it out and hang it, and drain the marinade.
6. Stack blanks. Fold the marinated chicken blank in the shape of a pipa, straighten the chicken neck, retract the wings and legs, and press a heavy object to keep the chicken blank in the shape of a pipa for about 4 days.
7. hang yourself. Rinse the formed chicken embryo repeatedly in clear water to remove impurities from the epidermis, then drain the water and hang it in a ventilated and dry place (do not expose it to the sun). Generally, it will be air-dried for 20 ~ 30 days until the surface is smooth and flat, the whole body is dry, and the neck bone is exposed, which is the finished product and can be put on the market in batches.