Production method of stewed chicken
1. Raw material formula:
5kg of white striped chicken, 25g of white sugar, 1g of Chinese thorowax root, 2.5g of anise, 3.5g of kaempferia root, 1g of Chinese thorowax root, 2.5g of common fennel, 3.5g of galangal rhizome, 1.5g of pip, 1g of fructus amomi, 2.5g of nutmeg, 1.5g of cassia bark, 4g of angelica dahurica, 0.5g of prickly ash, 1g of cinnamon bark, 1g of tangerine peel, 1g of clove, 2.5g of tsaoko fruit, 1g of magnolia flower, 150g of refined salt and 1g of sodium nitrate.
2. Operating points:
A. Material selection: choose white clean chicken, then open a small mouth at the neck, take out the tripe, insert it from the chicken anus with a carving knife, open a small mouth, take out the internal organs, cut the cloud anus and throat tube.
B. Shaping: The two legs of the white striped chicken are inserted into the abdomen, one wing is reversed backwards, and the other wing is inserted forward from the chicken mouth.
C. Fried: The chicken body is soaked in honey water (1:20), smeared evenly, dried, and fried in boiling vegetable oil. The chicken is fried in golden yellow and can be taken out.
D, cooking: fried chicken into the old soup pot, and then put into the seasoning bag, salt and white sugar, pressure on the scorpion, boil for 40 - 50 minutes, then simmer, skim oil, so that the soup temperature gradually decreased, 3 hours later, the soup temperature is about 30 degrees, out of the pot.
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