Making method of crispy chicken (1)

Ingredients: hen1000g vegetable oil 50g, onion15g, ginger10g, salt 8g, cooking wine15g, pepper 2g and spicy soy sauce 5g.

Features: golden color, crisp skin and delicious carrion.

Teach you how to make crispy chicken (1) and how to make crispy chicken (1) delicious.

1. Chicken slaughter, evisceration, evisceration and washing; 2. Chop the chicken's head, feet and calves into 2 or 4 pieces; 3. Put the wok on low fire, add pepper and refined salt, stir fry, rub the chicken inside and outside while it is hot, and marinate for two days; 4. Wash the chicken, remove salt and pepper, put the chicken in a bowl, add onion, ginger and cooking wine, and steam in a steamer for 1 hour (or steam in a pressure cooker for half an hour); 5. When the chicken is rotten, remove it and drain it; 6. Set the wok on fire, add vegetable oil, after the oil is hot, put the chicken into the wok and fry it on both sides; 7. After frying until golden brown, take it out, cut it into pieces and put it in a plate; 8. Take two side dishes and dip them in spicy soy sauce and salt and pepper.

Making Method of Crispy Chicken (2)

Ingredients: 500g egg white 100g sesame oil 15g soy sauce 75g yellow wine 50g monosodium glutamate 10g cinnamon 10g pepper 2g Amomum fruit 5g anise 3g fennel 1g onion 10g.

Features: Chicken is crispy and boneless, fresh and mellow.

Teach you how to make crispy chicken (2) and how to make crispy chicken (2) delicious.

1. Slaughter the chicken, gut it from the back, remove its internal organs, and chop off its mouth and claws; 2. Cut the chicken breast and abdominal cavity several times with a knife root, and then wash it with water; 3. Mix sesame oil, soy sauce, Shaoxing wine, monosodium glutamate, cinnamon, pepper, Amomum villosum, aniseed, fennel, onion and ginger; 4. Coat the chicken with seasoning, marinate for 2-3 hours, steam on the drawer, and take out the clean soup; 5. Make a paste with egg white and starch and spread it evenly on the chicken; 6. Pour the oil into a tablespoon. When it is 80% hot, add the chicken and take it out when it is fried to golden brown; 7. Tap it with a spoon a few times, or put it on a clean release pad, loosen it by hand and put it on a plate.

Maren brittle duck

Basic materials: fat duck 1 2000g, monosodium glutamate 1.5g 50g, sesame 50g, pepper 20g, cooked pig fat pork 50g, pepper powder 1g, cooked lean ham 10g, onion 15g and coriander 65438.

Practice: 1. Marinate the washed duck with Shaoxing wine, refined salt, sugar, pepper and minced onion and ginger for about 2 hours, steam it in a cage until it is 80% rotten, take it out and let it cool. First, cut off the head, wings and palms, then remove the bones from the duck body, and shred the meat in thicker parts of leg meat and breast meat. Cut the ham into pieces. The fat meat is cut into filaments. Put the eggs in a bowl, add flour, dry starch 10g, and 50g water to make a paste. Pick and wash the coriander. 2. Coat the duck skin with a layer of egg paste. Spread it on the oiled flat plate, put the shredded fat meat and shredded duck into the remaining egg paste, add monosodium glutamate and mix well, spread it on the inside of duck skin, fry it in the oil pan until golden brown, and take it out and put it in the flat plate. 3. Beat the egg white into foam, add 40 grams of dry starch, and stir evenly to form a snowflake paste. Spread it on duck noodles and sprinkle with sesame seeds and minced ham. Add peanut oil to the wok, heat it to 60%, add Mamen Duck Crisp, fry until cooked, and pour oil on the surface until the bottom is golden. Remove the oil, sprinkle with pepper powder, drizzle with sesame oil, take it out and cut it into strips 5 cm long and 2 cm wide, put it neatly on a plate, and put coriander around it.

Note: the container of Shanda egg white should be clean and free of oil, salt, alkali and raw water. Use the drawer to type in the same direction, and don't stop halfway. Break into snowflakes in one go, so as to stand up when inserting chopsticks.

Making method of crispy duck (1)

Ingredients: duck 1000g peanut oil 100g, cooking wine 15g, fennel seed 15g, clove 15g, nutmeg 15g, licorice 15g, etc.

Features: golden color, crisp texture, mellow and delicious.

Teach you how to cook crispy duck (1). How to cook crispy duck (1) is delicious.

1. Wash the brewed duck, cook it thoroughly in water, take it out, and add aniseed, cinnamon, pepper, fennel, clove, cardamom and sweet licorice. From the knife edge, and fill the knife edge tightly with ginger and onion. Put the pot on the fire, pour water to boil, add the duck and cook for about 20 minutes, add salt and cooking wine, continue to cook until the duck is slightly rotten, and take out the seasoning. 2. Steam the duck in a steamer. 3. Put the duck in a hot oil pan and fry it thoroughly until it is crisp and golden, then take it out and put it in a plate (or chop it and put it in a plate).

Making Method of Crispy Duck (2)

Making materials: duck1000g pepper10g cinnamon10g star anise 5g cooking wine 30g coarse salt 30g monosodium glutamate 2g pepper 3g onion10g ginger10g vegetable oil100g.

Features: Duck meat is tender, crispy and delicious.

Teach you how to cook crispy duck (2) how to cook crispy duck (2) delicious.

1. Clean the duck, mix pepper, cinnamon, aniseed (finely ground) with cooking wine, refined salt and monosodium glutamate, evenly spread on the duck, add onion and ginger, steam (rotten) and take it out for later use. 2. Put oil in the pot and heat it. When the duck is fried in the pan until the surface is golden, remove it and cut it into pieces and put it on a plate.