Youlinzhuang chicken

Method of youlinzhuang chicken

Raw materials for making youlinzhuang chicken:

One Feinen hen (weight about 1500 g), 1500 g peanut oil (actual consumption 100 g), 50 g cooking wine, 8 g refined salt, 1.5 g prickly ash seed, 25 g green onion, 25 g ginger, 5 g white sugar, 10 g rock sugar and 50 g soy sauce.

Processing steps of youlinzhuang chicken:

1. Drain the chicken, smash the onion and ginger, add salt, sugar and pepper, mix well, smear inside and outside the chicken, marinate in a tile bowl for about 1 hour, remove the onion and ginger.

2. Take a big earthen bowl, bottom it with a bamboo grate, put in the chicken, then put in the pepper, soy sauce, cooking wine, rock sugar and water, bring it to a boil on a high fire, then simmer it on a low fire until it is soft and rotten, take it out and drain.

3. Place the frying pan on a high heat, add peanut oil and heat it to 80% heat. Hook the whole chicken with iron hook, hang the oil surface with hook handle, scoop the boiling oil with hand spoon and pour it on the chicken body. First pour the chicken body and leg, then the back and head. Pour more times on the thick part of the meat until the skin is crisp and dark red.

4. Put the chicken on the chopping board, remove the sternum, spine, legs and wings, cut off the feet, and split the head and neck of the chicken,

The characteristics of youlinzhuang chicken are as follows

This dish, chicken crisp soft rotten, delicious, with 4 small dishes with food, is icing on the cake, taste more beautiful.

Youlinzhuang chicken

Youlinzhuang chicken is a dish made of hen as the main raw material. The seasoning is cooking wine, white granulated sugar, soy sauce, etc., which is mainly made by stir frying.

Material Science

Ingredient: 1500g hen

Seasoning: 100g peanut oil, 50g cooking wine, 8g salt, 2G prickly ash, 25g shallot, 25g ginger, 5g sugar, 10g rock sugar, 50g soy sauce

practice

1. After slaughtering, remove the hair and wash the fat and tender hens. First, remove the food bag through the incision beside the food bag, pull out the trachea and larynx, and then take out the viscera through the incision near the anus. Wash and drain the chicken;

2. Beat green onion and ginger, add refined salt, sugar and prickly ash, mix well;

3. Spread the onion and ginger on the inside and outside of the chicken, marinate in a tile bowl for about 1 hour, and remove the onion and ginger;

4. Take a big earthen bowl, bottom it with a bamboo grate, put in the chicken, then put in the pepper, soy sauce, cooking wine, rock sugar and water, bring it to a boil on a high fire, and then simmer on a low fire until it is soft and rotten, take it out and drain it;

5. Place the frying pan on the high heat, add peanut oil and heat it to 80% heat. Hook the whole chicken with iron hook, hang the oil surface with hook handle, scoop the boiling oil on the chicken body with hand spoon, first pour the chicken body and leg, then the back and head, and pour the thick part of the meat several times until the skin is crisp and dark red;

6. Put the chicken on the chopping board, remove the sternum, spine, legs and wings, cut off the feet, and split the head and neck of the chicken;

7. Cut the chicken neck into 5cm long segments;

8. Cut chicken into strips 5cm long and 3cm wide;

9. Then put it into a whole chicken shape, put it on the plate and pour sesame oil;

10. Put the frying pan on the fire, add refined salt, stir dry the water, and then mix in the pepper powder to form salt and pepper powder;

11. Cut 50 grams of green onion into small sections, mix in sesame oil and refined salt, and put four kinds of seasonings, including pepper and salt powder, fried peanuts and sweet noodle sauce, in the four corners of the plate for dipping.

Longitude: 104.06573486

Latitude: 30.65946198