Two hens

condiments

200g pork stuffing, coix seed 150g, 4 mushrooms, 4 slices of ham and 3 slices of hawthorn (cake).

condiment

Onion 100g (onion salt juice), salt 2g, soy sauce 20g, cooking wine 10g, sesame oil 20g, maltose 30g, stock 600g, peanut oil 2000g, starch 10g.

Duck and chicken step 1

First, slaughter the chicken to remove the hair, and then bone the whole chicken. Two chickens were smeared with onion salt juice (50g each) on the inner wall, then turned outside to shape and slightly dyed. Insert the two wings from the incision under the head, lead them to the mouth in the esophagus, and divide them into two wings (called dragon spit beard) for use.

Second step

Fill the belly of one chicken with pork stuffing and the belly of another chicken with rice stuffing, and separate them with bamboo sticks. Blanch two chickens in boiling water at the same time until the meat shrinks and comes out of the pot. Put one chicken in caramel until it is orange-red, put it in a container, add 300g of original soup and soy sauce, steam it in a cage until it is crisp and rotten, then put the other chicken in a container, add original soup and salt, and steam it in a cage until it is crisp and rotten.

Third step

Drain the steamed original soup of red and white chicken, put it separately, put the chicken into a large flat plate side by side, remove the bamboo sticks, and put mushrooms and cabbage on the chicken for later use.

Fourth step

Put the pot on high fire, first pour the original soup of white feather chicken into the pot, thicken it with water starch, and pour sesame oil on the white feather chicken. Take the pot again, pour the original soup back into the pot, thicken it with water starch and pour sesame oil on the red chicken. Carve hawthorn cakes into mandarin ducks and put them on the edge of the plate.