Selection and treatment of raw chicken
It is best to choose healthy hens with a weight of 1- 1.5 ㎏ within one year. Wash the chicken inside and outside with clean water after slaughter.
Step 2: Pickling
Mash the spices in the formula, wrap them in gauze, put them in a pot, add a certain amount of water to boil 1 hour, then add salt to the feed liquid to make its concentration reach 13 Bé, then marinate the rinsed chicken in salt water for 30-40 minutes, and turn it over 1-2 times. If there is old bittern, add it when pickling. The salted brine should be treated in time, that is, the brine should be boiled and disinfected before being preserved with salt. Cook every 10- 15 days during storage.
3. Plastic surgery
Take out the marinated chicken, wash its appearance, put the chicken on the processing table with its abdomen facing upwards, hold the chicken with the left hand, insert two claws into the abdominal cavity of the chicken from the opening of the abdomen, then clip the knee joint of the other chicken leg into the inner side of the knee joint, then put its back facing upwards, insert the right wing of the chicken into the chicken's mouth from the opening of the neck, and then put the tip of the other wing close to the wing root. The molded chicken looks like a half moon. Finally, it is washed with clear water and dried.
4, hot skin wrapped in sugar
Hook the chicken neck with an iron hook, scald it with boiling water for 2-4 times, and then apply sugar solution after the chicken is dry. The preparation of sugar solution is to add 1 serving maltose and 3 portions of 60-degree hot water to prepare coloring solution. After the sugar solution is prepared, brush the sugar solution all over the chicken with a brush for 3-4 times. When brushing the sugar solution, wait for it to dry before brushing it again.
5, frying and coloring
Put the chicken wrapped in sugar liquid into the vegetable oil heated to 170℃- 180℃, and take it out when the chicken is orange. Be gentle when frying, don't break the chicken skin. The oil temperature during frying should be controlled at 160- 170℃.
6. Cook
Add a proper amount of water to the original spice to boil, and then add salt to make it salty. Then add a proper amount of monosodium glutamate, ginger and onion, put the chicken in, and simmer for 2-5 hours with low fire, and control the temperature within 75-85 degrees. When cooked, take the chicken out of the pot. When cooking, you should keep your eyes fast, steady and accurate to ensure that the chicken shape is complete and not broken or cracked.
Product characteristics
Unique shape, half-moon, chicken-shaped: the meat-colored sauce is red in yellow, delicious and rotten, fat but not greasy, full of spices and good in taste. The yield of chicken is required to be between 60-66%.