1. Generally, chop it into small pieces, first soak it in clear water (for fear that the chicken is too salty), then drain the water, add onion and ginger, and steam it on a plate for 30 minutes. When eating, cut the chicken into strips with a width of 1 cm and a length of 5 cm, put them on a plate and dip them in the juice. It's best to steam in a pressure cooker (key: air-dried chicken is tight, so it must be steamed thoroughly by fire. ), because this kind of chicken is usually made of native chicken.

2. Dipping juice: Chop pepper and chopped pepper respectively, add monosodium glutamate, scallion oil and pepper powder to make dipping juice for later use. Features: Strong fragrance, fresh and spicy pepper.

3, you can also fry and eat, and also soak first, soak for 2 or 3 hours, a little longer.

Primary treatment: firstly, burn the surface fluff of slaughtered white striped chicken with a blowtorch to make the chicken skin yellowish and firm. ?

Pickling:

1, put salt and Dahongpao Zanthoxylum bungeanum (500g salt /50g Zanthoxylum bungeanum) in the pot, stir-fry in the oven until Zanthoxylum bungeanum overflows, then take it out and let it cool. ?

2. Put a layer of pepper and salt on the surface of the chicken in turn and marinate with salt. ?

3. Put the knife into the abdominal cavity, cut one knife on each side of the fleshy chest (be careful not to cut the chicken skin), then clip the chicken hipbone from the abdominal cavity with plastic pliers, stuff the chicken calf into the abdominal cavity, lift the chicken head with two chicken wings, cut a small mouth on each side of the chicken breast and chicken thigh with a knife for seasoning, and let it stand and marinate for two hours.

Knives and scissors are twisted to cut the thick part of the meat, which is easy to taste. Lock the chicken to prevent it from cracking during curing.

4. Wash the surface impurities with clear water, and then blanch them thoroughly in a cold water pot. When you take it out, your mouth is facing down and you can control the impurities in the abdominal cavity together.

Marinating:

Add two bags of seasoning 12kg soy sauce, 150g sweet noodle sauce (scoop a small amount of broth into the pot to avoid bottom paste) and 1kg monosodium glutamate into 80kg broth, add 20 salted chicken and a seasoning bag after boiling, add 250g high-alcohol liquor, stir well, and press the button.

In the process of marinating, insert the spoon into the bottom of the pot and stir in circles to make the chicken color evenly. Cook for 2 hours until the chicken skin is slightly wrinkled.

Flavor formula:

200g of Zanthoxylum bungeanum, 0/50g of star anise/kloc, 0/50g of fennel/kloc, 0/00g of Alpinia officinarum, 0/00g of white pepper/kloc, 0/00g of cardamom/kloc, 0/00g of angelica dahurica/kloc, 0/00g of cardamom. The above seasonings are packaged into a package, and 20 chickens are pickled each time, which can be recycled twice. More than 20 kinds of spices were added.

Air drying:

Hang the marinated chicken in an air-drying room (the temperature is controlled below 20℃) and dry it in the shade for 3-5 days. When the surface of the chicken is air-dried and the meat is hard and the color is bordeaux, it can be taken out. Hang in the air drying room to dry and harden. ?

Smoke:

Put the grate on the pot, first put the chicken in, cover the fire, preheat the pot, sprinkle100g of sugar from the gap in the grate, cover it, burn for 40 seconds, cease fire, stew for 3-5 minutes and take it out. ? Put a smoky makeup on the chicken.

References:

Baidu encyclopedia-air-dried chicken