Article Tags: Sannong Agricultural and Sideline Products Processing!
The processing technology of Daokou roast chicken has a total of 4 parts, and it is a local specialty of Henan Province. Originally, I planned to label it as a specialty food, but after thinking about it, I still decided to label it as a label for processing agricultural and sideline products in Sannong. Because I think the Daokou roast chicken technology can completely bring everyone together to get rich, it has great practical significance for farmers to generate income and re-employment of laid-off workers.
Part 1: Chicken Selection It is best to use tender chickens or hens that are 7 to 14 months old and weigh 1 to 1.5 kg.
Part 2: Kill the chicken After the chicken is slaughtered, the blood should be released, while the chicken body is still warm, put in hot water of 50 to 60 degrees, the chicken feathers are faded and then burned off the remaining chicken feathers on the chicken body with an open flame, cut off the chicken feet, cut a small mouth above the neck of the chicken to expose the trachea and esophagus of the chicken, cut at the root of the chicken throat, and then cut a small hole between the legs of the chicken belly in the afternoon, take out the internal organs, cut off the anus to wash the cavity.
Part 3: Chicken Shape and Fried Chicken Place the washed white strip chicken belly up on the table, stabilize the chicken with the left hand, cut the ribs and vertebrae of the chicken with scissors in the right hand, break the wings joint, and then according to the size of the chicken, select a section of high-temperature sterilized sorghum stalk, put it into the belly of the chicken to prop the chicken open, the sorghum stalk is about 18 to 28 cm long, the two ends are cut flat, one end is supported in the tail of the vertebrae and the kidney socket, and the other end is against the ribs of the chicken's chest, so as to prop the chicken open. The two chicken legs are then inserted into the opening of the lower abdomen, and the two wings are also crossed into the blade of the slaughter, and the tip of the wing leaks from the mouth, and then the chicken body is washed and hung up to dry. Wait until the skin is dry before you can fry the chicken. Before frying the chicken, brush the body of the chicken with honey water. Then heat the oil in the pan to a temperature of 150 to 160, put the chicken in the pan and fry for about half a minute, until the chicken skin is completely persimmon red.
Part 4: Boiled Chicken Spare spices are: sand kernels, cardamom, cloves, peppercorns, large ingredients and fire salt. The main points of boiling chicken: arrange the fried chicken in the pot, then pour in the old soup and boiling brine, wrap the spare seasoning in gauze and put it into the pot, press the chicken body with bamboo chips or wood chips, let the soup water flood the top chicken body, boil it over high heat, and then change to simmering, it generally takes 2 to 5 hours to cook thoroughly.
Characteristics of the finished product: the chicken body is light red, the chicken meat is complete, the chicken skin is not broken or cracked, and the chicken taste is delicious, fat but not greasy, and the whole house is fragrant.