Dezhou braised chicken is characterized by boneless and spiced. The production process of Dezhou paji is as follows:

1. Slaughter live chicken: Pay attention to pour the blood clean and keep the chicken bright.

2. unhairing: grind off the frozen skin, claw skin and mouth cap of the chicken, cut open the lower abdomen to get the internal organs, cut a small mouth on the neck, take out the chicken gizzard and trachea, and put them in clean water to wash away the blood stains. Chicken wings are inserted into the mouth from the throat, and chicken legs are inserted into the belly plate.

3. Drain the water, then color the chicken with sugar, fry it in the boiling peanut oil pot, and take it out when the oil is saturated and the chicken skin is golden and shiny.

4. Put it into a stewing pot, pour in the soup stock (brine), add spices and ingredients, press an iron grate on the pot, bring it to a boil with high fire, and simmer for 4 ~ 10 hour with low fire; When the ingredients are soaked, the chicken is cooked, boned and fished out with a colander.

The spices and ingredients needed to make Dezhou braised chicken per100kg are 200g cinnamon. 200g of cassia bark, 200g of aniseed, 200g of angelica dahurica, 0/50g of rhizoma anemarrhenae/kloc, 0/000mg of pepper/kloc, 0/000mg of Yuguo/kloc, 0/5g of clove/kloc, 0/0g of purple bell/kloc and 0/0g of Amomum villosum. Adding salt depends on the season and the amount of marinated soup.

Dezhou paji is produced in Dezhou, Shandong Province. The product has golden color, white meat, red skin, fresh and tender as silk, oily but not greasy, and abnormal maturity.

1. Trimming of raw materials: select the chicken of that year, slaughter and bleed the neck, remove the internal organs, wash it with clear water, cross your legs into the anus, extend your wings into the incision of the front neck, and cross your wings in the beak to form a winged body.

2. Ingredients: 100g Chicken: salt 1.5kg, sugar 1.5kg, soy sauce 1.0kg, yellow rice wine 1.5kg, sesame oil 1kg, pepper and pepper.

3. Deep-frying: Brush the chicken with sugar water, then fry it in an oil pan at 180℃ for 1-2 minutes, and the chicken is golden yellow and red.

4. Boiling: Put the fried chicken into the pot in sequence, add the seasoning bag, then add half of the old soup and half of the water, the amount of soup should be the same as that of the chicken, then put the bamboo pole on the chicken, compact it, cook it with high fire for 1-2 hours, then simmer it with low fire for 3 hours, and then take it out of the pot. Move gently when cooking to ensure the integrity of the chicken.