Sauce Chicken & amp; sauce meat

Sauce Chicken & amp; sauce meat

Introduction:

Production steps:

Step 1: wash the chicken, remove the head and tail, remove the excess fat (it's necessary to eat healthily), rub the whole body with appropriate amount of salt, marinate for 30 minutes, wash the spices (soak orange peel and scrape off the bag), wash the ginger and smash it, wash the garlic with skin, then start to cook the sauce, put all the spices and ingredients into the pot (any pot, as long as it can hold the whole chicken), and add the sauce Bring oil, cooking wine, soy sauce and water to a boil over high heat and turn to low heat for 30 minutes

Step 2: cook the sauce, bring to a boil, put the chicken and the meat together (put the chicken viscera together), first pour the sauce on the chicken body with a spoon, let it shape, then cover it, cook for 10 minutes under medium heat, open the lid, and pour the sauce for another 2 minutes (at this time, keep the sauce boiling), turn the chicken into a noodle, continue to cook for 10 minutes under medium heat, open the lid and pour for 2 minutes under high heat, repeat 3-4 times, OK, the time is about 35-45 minutes, depending on the size of the chicken

Materials required:

Light chicken: 1000g

Pork: 500g

Cinnamon: moderate

Tsaokuo: moderate amount

Fragrant leaves: appropriate amount

Star anise: right amount

Dry Shajiang: right amount

Tangerine peel: appropriate amount

Ginger: right amount

Garlic: right amount

Sugar: right amount

Cooking wine: moderate

Soy sauce: right amount

Old style: moderate

Note: the sauce can be reused, but it's better not to use it for too long, generally 3-4 times

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: Original