Milk Booster,Breast Milk Booster,Milk Booster Supplement,Milk Production Boosters Tangshan Finely Animal Care Co.,Ltd , https://www.faczyme.com
2. Wok stir, put 2 kilograms of clear water, boil chicken after the chicken, until the chicken skin tightening, remove and rinse with water. Pot of soup into the basin, another change of 4 kg of water, into the chicken body, stir to boil and move to a small fire and cook for about 0.5 hours, cooked out, placed in a container, pour the chicken soup, Swamp the chicken body and let cool. In the wok, add cinnamon, star anise, ginger, scallion, and salt (20 g). Pour into the hot soup of the original boiled chicken. After cooling, add the crumb and mix well. Use a fine cloth bag to drain off the bad residue Halogen, into the container. Peel the chicken to the claw, head and tail, cut it in half, split it from the ribs, divide it into four pieces, wipe the chicken body with 40 grams of salt, and then sprinkle the wine and place it in a covered bowl. After about 1 hour, the chicken pieces were immersed in a bad brine container and frozen in a refrigerator for about 3 hours.
3. When eating, chicken is cut into chicken pieces 10 cm long and 6.5 cm wide, and then cut into strips of 6.5 cm long and 1 cm wide. The chicken pieces, head, and neck are placed on the bottom, and then the chicken strips are covered. Above, pour the raw brine and serve as drunk chicken (Summer cooking).
Drunken chicken processing technology
Raw material formula live tender hen (2kg gross weight) 1 Shaoxing 80g salt 60g savory (dried wine slag) 150g scallion 10g ginger 10g cinnamon 3.5g octagon 3g Method of manufacture 1. After the chicken is slaughtered, scald the bristles, viscera, cut the chicken skin with a knife around the chicken foot joints (avoid the cracking of the chicken skin when cooking), rinse and wait.