Don't worry about the officials, and listen to the explanation below, the four famous chickens in modern times.
Since the abdication of Guangxu, various warlords have fought in chaos, and horses, cattle, and donkeys have been listed as military supplies. Artillery fire was raging, there was no grass left, and horses, cattle and donkeys could only survive in military supplies. Chickens that lay eggs at any time gradually entered the lives of the people and became dominant.
The four famous chickens, Daokou roast chicken, Fu Li Ji roast chicken, Texas grilled chicken, Gou Bangzi roast chicken, play a difficult to distinguish. And Henan's Ma Yuxing barrel chicken, although not as famous as the four famous chickens, is also a thing that is difficult to give up.
Ma Yuxing barrel chicken, the selection of more than 2 and a half years of old hens, with a unique method to make the chicken body airtight, in the process of cooking chicken, the chicken body is heated and inflated like a barrel, so it is named bucket chicken. Because it is an old hen, the chicken skin is thick and tough, and it will not crack during the expansion process, and the pores of the chicken skin after expansion are enlarged, and the condiments in the soup quickly penetrate into the chicken, and after cooking, the chicken is naturally cooled. The chicken skin shrinks rapidly, locking the broth inside the meat, and the chicken skin becomes thin and crispy through the process of stretching, and the skin is golden brown. Bucket chicken due to chicken skin reasons can not be torn, you need to use a knife to cut the chicken into 8 mm wide, one and a half inches long chicken strips, a good master cut out of the knife knife with skin, shaped like gold bars. After cutting the yard, it is like a whole chicken, a total of 108 knives.
Drink - wine, eat - meat. Special cooking techniques make the chicken skin and chicken of the bucket chicken closely linked, a mouthful of a strong chicken aroma fills the mouth, mixed with the salty aroma of traditional spices, in the process of chicken being chopped by the teeth, various aromas are rolled layer by layer, covering the taste buds, and rushing into the nasal cavity, in one breath. The chicken is tough and unchained, the skin is crisp and tender, and the creaking sound is transmitted to the ears through the teeth. Let the eyes can't help but look for the next target in the chicken. The chicken skin of the bucket chicken is also cooked into thinly sliced hoof tendons with a flexible texture, but it can ooze out the soup in the chewing. It's really more and more fragrant, the more fragrant the more chewy! Delicious, eat!
Then the sugar garlic sent by master Fang Fang, the cucumber that rattled and rattled, is so beautiful. The little eyes closed, the little song hummed, "I laugh triumphantly, laugh triumphantly... ”。