First, it is best to choose healthy and disease-free, big and plump broilers with well-developed chest and legs and tender meat. You can also use the eliminated 1.5 kg or more fat hens.

2. Slay the chicken upside down, pull the lower beak of the chicken mouth with your left hand, and insert the knife into the chicken mouth with your right hand. When the tip of the knife reaches the second cervical vertebra, it quickly cuts off the blood vessels in the neck, and then obliquely penetrates into the brain and eye in the center of maxillary fissure, destroying the nerve center of feather muscle, making the feather fall off easily 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, the plastic surgery first cuts off the wings of the chicken from the wrist joint and the feet from the ankle joint. Then the class began, and a long knife cut from the sternum to * * *. 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.

Fourth, pickling is the key to determine the quality of preserved 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 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. Initial pickling. 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. Cure 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.

Six stacks. 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 cranes. 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.

Question 2: Steamed chicken is too hard. How to make it delicious?

The practice of steaming preserved chicken

condiments

Preserved chicken (appropriate amount)

condiment

Dried Chili peppers (moderate amount) and leeks (moderate amount)

kitchenware

steamboat

1 air-dried chicken.

Chop off the chicken head and feet, cut the middle one into two pieces, and cook it in a pot.

Because the preserved chicken is delicious when cooked, you don't need to put seasoning on the drawer when steaming, just put a little dried red pepper.

4. Steam over high fire 15-20 minutes.

Sprinkle some shallots after turning off the fire.

Stewed chicken with mushrooms

food

Ingredients: preserved chicken 1000g mushroom 100g auxiliary oil, salt and pepper 5g ginger 10g sour pepper 20g dried tangerine peel 20g cooking wine 20ml vinegar 10ml pepper 5g onion 10g chicken essence 5g garlic 10g.

step

Stewed chicken with mushrooms 1. Soak mushrooms in warm water and wash them for later use. Stir-fry pepper, ginger, garlic and sour pepper in hot oil, and add a slice of dried tangerine peel.

Stewed chicken with mushrooms, step two. Pour in the chicken pieces and stir fry.

Step three. Add salt, cooking wine, vinegar and pepper and stir-fry until fragrant.

Step 4. Pour in the right amount of water.

Step five. After the fire boils, skim the floating foam, turn to medium heat for 20 minutes, and then add mushrooms 10 minute.

Stewed chicken with mushrooms, step six. Finally, add onion and chicken essence and serve.

skill

1, adding dried tangerine peel can relieve boredom and enhance fragrance, which is the traditional practice of our old stew;

2. Adding proper amount of vinegar is beneficial to the decomposition of calcium;

3. Add pickled peppers and stew together, which can effectively remove the fishy smell of meat;

4. Preserved chicken belongs to pickled food, so less salt should be put in the process of stewing.

Question 3: What can brine chicken do to taste good? The salted chicken brought by my sister from Anhui is not smoked, but pickled. I burned it once, and I felt that the meat was not rotten. I want to ask about steaming bacon. Raw materials: 200g of bacon, 25g of broth, 200g of bacon, 0.5g of monosodium glutamate, 200g of pickled carp, 25g of cooked lard and 65438+ sugar.

manufacturing process

1. Wash bacon, chicken and fish with warm water, put them in a bowl tile, steam them and take them out. Boneless preserved chicken, peeled preserved meat, scaled preserved fish; Cut the bacon into pieces 4 cm long and 0.7 cm thick, and cut the cured chicken and the cured fish into strips of the same size.

2. Take a porcelain dish bowl, put the bacon, chicken and fish skin into the bowl neatly, then put the cooked lard, white sugar and broth with good taste into a cage, steam it, take it out and turn it over in a large porcelain dish.

note:

1, bacon is one of the main features of Hunan. Its raw materials are varied, mainly including pigs, cattle, chickens, fish, wild ducks and other varieties. Cured pork: Wash 5000g pork with this pork, filter, cut into 5 strips, add 250g refined salt, 10g pepper, 1.5g sodium nitrate, 50g white sugar, marinate for 4 days, turn it once, marinate for 3 days, take it out and wash it with clear water, tie one end of the strips with hemp rope, dry it in the sun for 2 days, and then hang it. Waxed chicken: cut the clean chicken from the back, remove the food bag and internal organs, and cut a knife on the thick thigh to make the seasoning tasty. The curing method is the same as that in bacon. Preserved fish: 500g of fresh fish, with gills and viscera removed from the back of each fish, washed and filtered to remove water, mixed with 250g of refined salt, pepper10g, sodium nitrate1.5g, and 50g of sugar, marinated for 3 days, washed, hung in the sun for 2 days, and then hung in the fumigation room for 36 hours to obtain preserved fish.

2. The dried chicken should be boned first, and then the leg bones. Must be close to the bone into the knife, pay attention to keep the chicken shape intact. Scales are removed from the pickled fish, and the back bone and sternum are removed to keep the shape of the fish. Bacon in the middle, preserved fish on the left and preserved chicken on the right, neatly arranged in a bowl.

3. Add dried red pepper and fermented soybean to steam, which tastes better.

There are various varieties of bacon, and the varieties can be changed.

5. Cover the steamer tightly and steam on medium fire 1 hour.

trait

This dish has a strong waxy fragrance, salty and sweet taste, bright red color, flexible and not greasy, slightly thick juice, complementary tastes, and each has its own advantages.

Question 4: the practice of preserved chicken and how to eat the main ingredients of preserved chicken.

Dried chicken with Chili; A lump of shit

1000g

Mushroom

100g

condiments

oil

Proper amount

salt

Proper amount

Sichuan pepper

5g

energy

10g

Sour pepper

20 grams

Dried orange peel

20 grams

Cooking wine

20 ml

vinegar

10ml

pepper

5g

verdant

10g

chicken essence

5g

garlic

10g

step

1. soak mushrooms in warm water and wash them for later use. Stir-fry pepper, ginger, garlic and sour pepper in hot oil, and add a slice of dried tangerine peel.

2. stir-fry the chicken pieces.

3. Add salt, cooking wine, vinegar and pepper to stir fry.

Pour in the right amount of water.

5. After the fire is boiled, skim off the floating foam, turn to medium heat for 20 minutes, and then add mushrooms 10 minute.

6. Finally, pour in onion and chicken essence and serve.

Question 5: The pickling method of Sichuan-style preserved chicken. Fresh chicken is blown for an hour until the water of the chicken is dry. Marinate with salt, pepper, sugar, ginger and garlic for 5 hours, take it out and put it in a sunny place. You can eat in a fog-free place for about a week at night.

Question 6: How to make chicken into preserved chicken? How to make preserved chicken delicious? First, the production process of preserved chicken is not complicated and takes a long time.

Salting with salt, seasoning, smoking with pine and cypress branches, and air-drying in a cool and ventilated place. ....

Wash the wax products before eating, and then cook or steam for half an hour.

Question 7: How to wash the chicken legs? Cut off the fat and excess skin and drain the water.

Wipe the salt and pepper clean, put them in a pot and press them with heavy objects for a day (the heavy objects are put in order to let the water out).

Pour out the water, add cooking wine, soy sauce, sugar, onion, ginger and spiced powder, knead well, and marinate in the refrigerator for two or three days, turning over twice during the period.

Hang it in a cool and ventilated place to dry, and put it away when it is 80% dry.

Wash, steam for 30 minutes, take out and cut into pieces.

Question 8: How to make salted chicken delicious;

Stir-fried chicken with moderate salty and spicy taste and chewy head-

Ingredients: brine chicken 400g, 4 dried peppers, onion 1 root, 5 slices of ginger, and appropriate amount of pepper.

1 teaspoon of salt, proper amount of sugar, 1 teaspoon of soy sauce, half teaspoon of soy sauce, 1 teaspoon of cooking wine, 1 chive, proper amount of white sesame, 200g of peanut oil and 50g of actual consumption.

Exercise:

1 soak the chicken in clear water for a while and rinse it off.

2 Drain the water, put it into a basin, add half a teaspoon of salt and cooking wine, mix well and marinate for half an hour.

3 put peanut oil in the pot, heat it to 50% heat, and fry the chicken pieces until golden brown. Take it out and drain it for later use.

4 cut the onion, slice the ginger, chop the pepper, and chop it if you like spicy food.

5 Take a non-stick pan, add a spoonful of oil, add ginger, pepper, pepper and stir-fry for fragrance.

6 Turn to low heat and add the fried chicken pieces.

7 Add about half a teaspoon of sugar and stir-fry for 5 minutes.

8 Add onion and stir-fry until soft.

9 Pour in soy sauce and soy sauce, add a spoonful of salt, turn well, and add some hot water to prevent the pot from being burnt. You can add it several times, but not too much.

10 stir fry for about 10 minutes. Chicken nuggets are delicious. Just throw away the chicken nuggets and other ingredients and sprinkle with chopped green onion and cooked sesame seeds.

Question 9: How much salt-baked chicken should be put in? Salt-baked chicken is a traditional poultry product in southern China, produced in Hunan, Hubei, Guangdong, Sichuan and other places.

Ingredients: chicken leg 50 kg refined salt 2.5 kg sugar 750 g nitrate 100 g soy sauce 500 g liquor 750 g.

Seasonings such as spiced powder can also be added appropriately (only salt, sugar and nitrate are added in some areas).

manufacturing method

1. Pickling: Mix the prepared seasonings evenly, smear them on the inside and outside of the chicken legs, and rub them thoroughly, then put them in the jar for about 32 hours, and turn the jar twice in the middle to make the chicken legs fully pickled.

2. Baking: Bind the marinated chicken legs with hemp rope respectively, and then hang the chicken legs in a ventilated place to dry the water on the surface. Finally, put it into a drying room at about 55℃ and bake it for 16 ~ 18 hours until the drumsticks are golden yellow, which is the finished product.

5. Preservation method: Pickled chicken legs should be stored in a dry and ventilated place. If the air is humid, it can be moxibustion with small fire and fine smoke, which can be preserved for 2 ~ 3 months without deterioration.