The special king is called the flower chicken
Raw material:
1 triple yellow chicken (about 1 kg).
Seasoning:
20 grams of garlic, 15 grams of green onion, ginger and celery, 8 grams of dried chili peppers, and 1,500 grams of homemade braised soup.
Homemade braised soup:
Take a large bucket, put 30 kg of water, put it on the fire, put it in a spice bag (20 grams of Angelica dahurica, 20 grams of Xinyi, 30 grams of star anise, 25 grams of tangerine peel, 28 grams of good ginger, 25 grams of thyme, 25 grams of cumin, 10 grams of cloves, 28 grams of cardamom, 30 grams of bay leaves, 26 grams of grass fruit, 25 grams of Sichuan pepper, 20 grams of citronella), and put 60 grams of sand ginger powder, 65 grams of ethyl maltol, 1200 grams of Knorr oyster sauce, 1500 grams of Knorr fresh sauce, 520 grams of pork rib sauce, 250 grams of dark soy sauce, 600 grams of rice wine, 300 grams of rock sugar, 80 grams of crushed black pepper, 300 grams of green onion and ginger, 350 grams of garlic, 200 grams of dried chili peppers, boil over high heat, change to low heat and boil for 2 hours, and finally add 2 kg of spice oil to the cover for preservation.
Spice Oil:
Add 300 grams of chili oil, chives, onions, celery, 350 grams of green onions, 250 grams of carrots, 200 grams of cumin and peppercorns to 2.5 kg of salad oil, and boil over low heat until fragrant.
Directions:
1. Wash the three yellow chickens and set aside.
2. Boil the homemade braised soup on the fire, add garlic, green onions, ginger, celery, dried chilies, continue to cook for 5 minutes, then put in the three yellow chickens, turn off the heat, cover and simmer for 20-30 minutes until the chicken is cooked.
The essential:
The chicken must be simmered after turning off the fire, so as to ensure that the mouth is smooth and tender, if it is changed to high heat, the meat firewood, and not flavorful.
Sichuan peppercorns are double crispy
Production:
1. First cut 200 grams of pork tongue into slices, add ginger and shallots, cooking wine and salted flavor, and 200 grams of pork yellow throat to change flower knife.
2. Heat the oil in the net pot, add 50 grams of celery, 50 grams of garlic sprouts and 100 grams of cucumber slices, add a little salt and fry the raw food, and put it in the earthen bowl to lay the base. Then wash the pot, add the red soup to a boil, add the pork tongue slices and pork yellow throat, add oyster sauce, chicken essence, fresh pepper pepper, green chili rings and Sichuan pepper oil to cook, and put it in a bowl on top of the accessories.
3. Take another pot and heat the oil, add the dried green peppercorns to the fragrant, and finally pour the pot on the dishes in the bowl.
Duck legs in saltwater
Ingredient:
Half a duck, an appropriate amount of ginger and shallots, 20 grams of green peppercorns, 10 star anise, 5 grass fruits, 10 grams of angelica, 1 piece of cinnamon, 10 pieces of bay leaves, 10 grams of cumin, 4000 ml of water, 300 grams of edible salt, 200 grams of fish sauce, 100 grams of monosodium glutamate.
Method:
1. Mix all the seasonings with water and stir well until the salt and monosodium glutamate are melted, heat and cook over medium heat to bring out the fragrance and let cool.
2. Rinse the duck with running water for 20 minutes until the blood runs clean, and soak it in the juice made in the first step for more than 4 hours.
3. Take out the marinated duck, wipe off the water, and put it in a cool and ventilated place to air dry for more than 2 hours.
4. Pack it in a vacuum bag, vacuum seal, set the low temperature cooker to 62 degrees, and put the duck to soak for 70 minutes.
5. When the time is up, take it out, soak it in ice water, put it in the refrigerator for about 1 hour, and then take out the chopped pieces and put them on a plate.