main ingredients

two chickens

auxiliary materials

star anise

pepper

dried tangerine peel

cardamom

cinnamon

later stage

fragrant leaves

ginkgo

Amomum tsaoko

soy sauce. It's an absolute failure that the smell of a whole chicken can't penetrate completely! The incision at the joint is also convenient for the release of blood stasis to reduce the smell!

2. Soak the chicken in cold water with a little white vinegar! The main purpose is to remove fishy smell! This way, the final chicken will be very white! (This process takes about 1-2 hours)

3. After completing the soaking procedure, enter the pickling procedure! A little soy sauce, a lot of salt, onion Jiang Shui, a little sugar, cooking wine! A small amount of thirteen incense! Marinate for about 2-4 hours! The purpose is to taste evenly! Prepared ingredients

4. This is the chest and abdomen of the chicken! It's full of seasoning juice! So soak for more than 2 hours! Maximize the taste and be uniform inside and outside!

5. it's time for curing, and shape the chicken! Toothpicks, bamboo sticks and ropes are all ok! Make it look like you need it!

6. After the water in the pot boils, put the chicken through the hot water with a hedge, and at the same time, keep pouring the chicken into the boiling water with a spoon! In this way, when the chicken is in a state of rapid heat, the protein quickly condenses, thus locking the moisture and taste in the chicken to the maximum extent! This process is also cleaning the surface! The third is to quickly shape the whole chicken at high temperature!

7. The effect of tightening the chicken skin is ok! (Look at the picture)

8. Give the chicken cold water after hot water! The chicken treated in this way is very smooth and tender!

9. put a little oil in the pan and stir-fry the aniseed pepper to make it fragrant!

1. add water ~ add ~ and cook all the rest ~ ~! Stew ~!

11. add the whole chicken after the water is 8 degrees! Stew! After the water boils, change the lid to the minimum fire and simmer

12. Turn off the heat after stewing for about 3-4 minutes! Let stand for about 4-12 hours!

13. Take out the whole chicken in about six hours, and naturally dry in the shade! It's almost finished!

14. The honey on the picture is ready to be roasted

15. Preheat the oven at 15 degrees for 5 minutes, put it into the oven, fire it up and down, and add a fan to rotate, and set it to be roasted at 2-22 degrees, and the color will be golden in about 15-2 minutes, and the color will be consistent!

16. On the way, the temperature of direct baking with soy sauce remains unchanged for ten minutes

17. It's out of the oven.