A secret air-dried chicken is made through four processes of pickling, marinating, air-drying and smoking. The package consists of more than 20 kinds of spices, which combines the original flavor of the chicken without suppressing it. It has a unique flavor and has no fishy smell even if it is eaten cold. Next, follow Xiaowei to decipher the nine tricks and eighteen tricks for making Dongying dried chicken!

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Selection of ingredients: three free-range foods at home A laying hen weighing about 5 pounds.

Initial treatment:

Use a blowtorch to clean the surface of the slaughtered white-striped chicken to make the chicken skin slightly yellow and tighten.

Grill the chicken body to tighten the skin.

Pickle:

1. Add salt and Dahongpao Sichuan peppercorns (500g of salt and 50g of Sichuan peppercorns) in the pot, stir-fry on the stove until the fragrance of the Sichuan peppercorns overflows, then take it out and let it cool.

2. Rub a layer of pepper and salt on the surface of the chicken.

Rub with salt and marinate.

3. Use a knife to insert from the opening of the abdominal cavity and cut the thick meat on both sides of the chest cavity to facilitate the flavor (be careful not to scratch the chicken skin), and then use pliers to cut the chicken from the opening of the abdominal cavity. Clamp off the hip bones for easy shaping. Stuff the chicken legs into the abdominal cavity. Cross the two chicken wings and pin up the chicken head. Use a knife to make a small opening on both sides of the chicken breast and the chicken thigh for easy flavoring. Leave to marinate for two hours.

Use the knife and pliers to cut open the thick meat for easy flavoring.

The pan chicken lock prevents it from being disconnected when braising.

4. Use clean water to clean the surface impurities, then put it into a cold water pot and blanch it thoroughly. When taking it out, the opening should be facing down to remove all the impurities in the abdominal cavity.

Marinated:

Add 80 kilograms of stock to two bags of spices, 12 kilograms of soy sauce, sweet noodle sauce (scoop in a small amount of stock to dissolve and then put it in the pot to avoid burning the bottom), 1500 grams, and 1 kilogram of MSG. , after boiling, add 20 marinated chickens and a spice bag, add 250 grams of high-strength white wine and stir well, press the grate, add weights, cook for two hours and then take it out of the pot and let it cool down naturally.

During the marinating process, insert a spoon into the bottom of the pot and stir in circles to color the chicken evenly.

Cook for 2 hours until the chicken skin becomes slightly wrinkled.

Spice recipe:

200g Sichuan peppercorns, 150g star anise, 150g cumin, 100g galangal, 100g white pepper, 100g white cardamom, 100g Angelica dahurica, meat 80g cardamom, 80g cinnamon, 60g grass fruit, 6g bay leaf, 50g magnolia magnolia, 50g fragrant sand, 50g kaempferol, 30g tangerine peel, 30g long pepper, 30g clove, 30g amomum villosum, 20 grams of lemongrass, 20 grams of betel nut slices, and 3 monk fruit. The above spices are put into a package, and 20 chickens are braised at a time, and can be recycled twice.

More than 20 kinds of spices are available for franchise.

Air-drying:

Hang the marinated chicken in the air-drying room (temperature controlled below 20°C) and dry in the shade for 3-5 days. When the surface of the chicken is air-dried, the meat will become hard and the color will change. Remove when it turns red.

Hang in the air-drying room to dry and harden.

Smoking:

Place the grate in the pot, put the chicken in first, turn on the heat and cover, preheat the pot, sprinkle 100 grams of sugar from the gap in the middle of the grate, add Cover and cook until smoke rises, stop the fire after 40 seconds, and simmer for another 3-5 minutes before opening the cover and taking it out.

Give the chicken a "smoky" look.