Cricket chicken
By VicentaLakin
A fragrance smells the world, and it's all right. Fry chicken is a private dish with chicken as its main food, and it is a cuisine dish, which tastes salty, colourful, sweet and fine, and which has the fragrance of "smelling, fragrance" and is worth a little taste。
Recipe Recommendations
- fresh chicken 600g
- Jiang 10g
- onion 15g
- sand ginger 10g
- garlic 5g
- shrimp slices 20g
- salt 20g
- chicken powder 5g
- red Zhejiang vinegar 300ML
- maltose 10g
- shisanxiang 2g
- salty and fresh
- fried
- an hour
- ordinary
Steps for Cricket chicken
1
(b) Full material will be provided, fresh chickens will be purified, chicken lungs will be purified, and eyes will be purified
2
(b) scraping, crumbing, onions flattening, salt 20g into pre-prepared boiling water, and systematic burning of fresh chicken skins into yellow, making it harder to break
3
(a) Put all the chickens into boiling water, and close the fire caps for about 15 minutes so that the skin colour of the chickens becomes deeper and more intense, with about eight years of maturity
4
(a) Remove the chicken with a hook, immediately pass cold water, and remove the skins of hair and groceries
5
Take a bowl of garlic, chicken powder and 13 fragrances and evenly touch the inside of the chicken
6
Take a bowl of big red vinegar and malt sugar, and mix the malt sugar into vinegar and make it a brittle juice
7
(a) The chickens need to be poured over and over again, especially in the wings
8
(b) The chickens are hooked with hooks and placed in the ventilation area for about 120 minutes dry until the skin and inner cavity of the chicken become dry
9
(c) oil from hot pots added to 700 ml is burned to 50% heat by fire, and chickens are blown to yellow by bubbles, i.e., the controlled oil is removed
10
(b) Burning the oil to 90% heat, using oil showers, and placing the chicken in gold and yellow repeatedly and repeatedly, making its skin more corrosive, i.e. extracting controlled oil
11
(b) Burning the oil to 80% heat and blowing up the shrimp slices into the pot until they all float, i.e. extracting the controlled oil
12
Prick chickens, shrimp chips and other decorative items are set up on the board, which can be done (e.g., chickens are cut off while eating and made with preferred sauce such as ketchup, salt, sour sauce, etc.)。